Spinach, sweet potato & chickpea curry with pomegrante riataThis recipe is the perfect night before a big run meal, as it is packed with protein and good, healthy carbohydrates to fuel your run. Although even if you’re not running, it’s delicious and with lots of spices known for the anti-inflammatory properties.
For the curry (serves three)
2-3 cloves of garlic, finely chopped
1 dsp each of turmeric, fenugreek and coriander
1 tsp cinammon
2 tsp of black mustard seeds
2 tsp of hot chilli powder according to taste
Salt and pepper
3 sweet potatoes, peeled and roughly chopped into 1.5inch pieces
2 onions roughly sliced
4-5 salad or plum tomatoes roughly chopped
3/4 large tin of chick peas
1/2 can coconut
1 bag of organic spinach leaves
For the riata
2 tbsp of low fat yoghurt
1/2 fresh pomegrante
In a small amount of olive oil, saute the garlic and onion with the spices. When they have begun to combine, add the tomatoes, sweet potatoes, and coconut, topping up with water which should just cover the vegetables. Add salt and peper.
Leave to simmer on a low to medium heat until the potatoes have cooked and the tomatoes have broken down into the liquid (keep your eye on it because you may need to add some more water).
Taste and adjust the seasoning if you need, and then add the chick peas, heating through before finally adding the spinach leaves. These should take minutes to wilt in the curry.
Serve with brown rice or alone with the riata.