Potato & Chickpea Curry
DinnerThis is a nutritious meal packed with colour and flavour. It is a quick and easy meal perfect for meal prep or a heart-warming dinner.
Calories550kcal
Carbs76g
Protein19g
Fats15.6g
For Exercise DayPerformance Benefits
Chickpeas offer a rich source of protein and are also the main source of carbohydrate in this recipe, alongside the potatoes. This recipe is high in fibre so can ideally be used as a recovery option rather than a pre-exercise fuel-up meal. It would be a great option to have after an intense training session or match to replenish glycogen stores, support growth and repair of muscle tissue and the fat content will help to keep you feeling full and satisfied.
Health Benefits
Garlic contains allicin, a sulphuric compound that produces potent antioxidants. It certainly is no harm to add some extra garlic to your cooking if you are feeling under the weather. Herbs and spices have been shown to have antioxidant properties as well as support a healthy gut microbiome. The gut plays an important role in maintaining a healthy immune system. It’s important that we ‘feed’ the good bacteria in our guts with ‘prebiotics’. Prebiotics are often referred to as ‘fertilisers’ for the gut and can be found in foods such as garlic, onions, lentils, cabbage, dried fruit and nuts.
Expert Tips
Add chicken or prawns to this dish if you want a non-vegetarian alternative!
Equipment
- 1 Large Pot
- 1 Knife
Ingredients
- 3 tbsp Rapeseed oil
- 2 medium Onion (diced)
- 3 cloves Garlic (crushed)
- 1 tsp Ground Ginger
- 2 tbsp Curry Powder
- 1 tsp Ground turmeric
- 1 can Light Coconut Milk
- 400 g Chickpeas
- 400 g Baby Potatoes
- 100 g Baby Spinach
- 320 g Frozen Peas
- 1 Vegetable stock cube
Servings
Instructions
- Heat oil in large pot and cook the diced onion until soft and translucent. Add the garlic and cook for one more minute.
- Add the spices and curry powder to the onion and garlic and leave to cook on a low heat.
- Cut the potatoes into small chunks with skin on. Parboil the potatoes but make sure to only cook slightly before draining and adding to the pot with the onion and spices
- Drain and rinse the chickpeas and add to the pot.
- Add the coconut milk and 500mls of vegetable stock.
- Add the peas and the spinach to the pot and combine with other ingredients.
- Bring to a boil, cover with lid to simmer. When the potatoes become soft it means the curry is cooked,
- Serve with warm naan bread.
Nutrition
Serving: 524gCalories: 550kcalCarbohydrates: 76gProtein: 19gFat: 15.6gSaturated Fat: 7.1gPolyunsaturated Fat: 1.2gTrans Fat: 0.0008gSodium: 790mgPotassium: 853mgFiber: 13.6gSugar: 14.5gVitamin A: 102ugVitamin C: 31.1mgCalcium: 95mgIron: 3.2mg
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