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BIG WIN BUNDLE, VEGAN SWEET POTATO & CHICKPEA CURRY... & 25% OFF!

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TRY THIS DELICIOUS SWEET POTATO AND CHICKPEA CURRY (VEGAN)

384 cal - 10g protein - 43g carbs - 13g fibre - 20g fat (serves 2)

 

Ingredients:

1 pack of Eat Water organic Slim Rice
Olive oil
1/2 red onion finely chopped - 1/2 leek sliced
1 large sweet potato peeled and cut into chunks
200ml coconut milk
200ml chopped tinned tomatoes
200g tinned chickpeas
A handful of spinach

 

Method:

  1. Heat the oil in a large deep frying or sauté pan (one that has a lid) over a medium heat. Add the onion and fry, stirring occasionally until starting to soften. Add the leek and fry for a further 5-7 minutes or until both the onion and the leek have softened and the onion is translucent.
  2. Add the curry powder and stir over the heat for a minute, add the sweet potato chunks, coconut milk, rinsed chickpeas and tomatoes. Stir well, bring to the boil, then turn down the heat, put the lid on the pan and simmer for 20-25 minutes until the sweet potato is tender.
  3. Take off the lid, stir in the spinach leaves and cook for 3 minutes until the spinach has wilted. Stir in half the coriander and squeeze in half the lime.
  4. Serve with your eat water rice and enjoy!
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