This recipe is a great option for a rest day as it is a slow releasing, high fiber meal that will keep us feeling satisfied throughout the day.
Health Benefits
Most of the carbohydrates in this recipe come from the sweet potato, which is slow-digesting and packed full of vitamins and minerals such as Vitamin A, various B Vitamins and magnesium to name a few.
Expert Tips
Substitute the rice for a lower calorie option if you prefer.
Equipment
Baking tray
Oven
Skillet
Ingredients
1tbspExtra virgin olive oil
400gChickpeas(1 tin of chickpeas)
240gRice
½tspSalt
½tbspGarlic powder
1Onion(diced)
2clovesGarlic(crushed)
1thumb-sized pieceGinger(grated)
3tbspThai red curry paste
200mlWater
400mlCoconut milk
1tbspCurry powder
1tbspTurmeric
1tbspPeanut butter
2tbspSoy sauce
1Sweet potato(cut into small cubes)
1Courgette(sliced thinly)
1handfulSpinach
1Lime(juice of half a lime)
240gRice(cooked weight)
4
Instructions
Preheat the oven to 180°C. Heat some oil on a large skillet.
Drizzle some oil on a baking tray. Place the chickpeas on one half of the baking tray and the sweet potato and courgette on the other half. Sprinkle over some salt and garlic granules. Roast for 20-25 minutes.
Fry the onion on medium heat until translucent.
Add in the garlic and ginger and fry until aromatic, before stirring in the Thai red curry paste and coat the onions in it.
Next stir in the water, coconut milk, curry powder, turmeric, peanut butter and soy sauce. Mix well to combine everything.
Remove the sweet potato and courgette from the oven and mix into the skillet. Remove the chickpeas from the oven too, if crispy enough for your liking at this point.
Leave to simmer for 20 minutes until the vegetables are fully cooked. Adding more water in if needed.
Meanwhile, boil the rice as the vegetables are simmering, If you’re in a hurry, use boil-in-the-bag rice.
Add in the chickpeas, juice of ½ lime and spinach. Mix through until spinach is fully wilted.