CHICKPEA & SQUASH

COCONUT CURRY

V

VEGAN FRIENDLY

A simple-to-cook curry, packed with enough flavour to make it your new favourite dish

The best meals require minimal effort, but pack maximum flavour. This vegan curry is exactly that.

A modest source of protein, with healthy fat, and superior slow release carbohydrates, this colourful dish is packed to to the brim with antioxidants, and good fuel to power your next workout

Serves: 4-6

Cooking time: 45 minutes

 

 

 

INGREDIENTS:

  • 1 large squash or 5 large sweet potatoes- chopped into small cubes

  • 2x 400g jar of drained chickpeas

  • 1x 400ml can of coconut milk

  • 2x 400ml can of chopped tomatoes

  • 240g of fresh baby leaf spinach

  • 2 tbsp of smokey paprika

  • 1 large onion

  • 2 cloves of garlic

  • Large handful of chopped coriander

Difficulty Level: Very easy

METHOD:

  • Lightly fry the onion, and once browned add the garlic to gently fry

  • Begin to stir in the paprika. If it dries out too quickly then simply add a little more oil

  • Transfer the onions and garlic to a bigger pot 

  • Add the coconut milk, and chopped tomatoes to the pot, followed by the chickpeas

  • Bring to the boil, and then reduce down to a simmer for approximately 35 minutes

  • If too watery, simply reduce the mixture down by leaving the id off and bringing back to the boil until a suitable consistency, remembering to stir frequently

  • In the last 5 minutes, add the spinach and salt and pepper to taste

  • Serve and garnish with coriander on top

My photos are usually rubbish so if you can make this recipe then I'd love to see your attempt. Just upload it on Instagram and hashtag it: #thefoodandbodycoach