This super tasty recipe from fitness guru Joe Wicks and Gousto’s Lean in 15 range is the perfect Indian dish to help you refuel after a demanding workout.
“Creamy, coconutty chickpea curry tastes so good piled into a baked sweet potato. Top it off with cashews, red chillies and a sprinkle of coriander for plant-based, Indian fusion at it’s best,” says Joe.
Ingredients (Serves 2)
1 brown onion
1 red chilli
1 lime
1 garlic clove
15g fresh root ginger
25g cashew nuts
5g coriander
120g baby leaf spinach
1 tbsp korma curry powder
1/2 Knorr vegetable stock cube
2 medium sweet potatoes
16g tomato paste
25g solid coconut cream
1 can of chickpeas (400g)
Method
1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Pierce the sweet potatoes with a fork, then cook in the microwave for 5-7 minutes or until slightly softened. Transfer the sweet potatoes to a baking tray with a drizzle of vegetable oil and a generous pinch of salt then put the tray in the oven and cook for 12-15 minutes or until the skin is crispy.
2. Meanwhile, fill a kettle halfway and boil. Peel and finely chop the brown onion, ginger and garlic.
3. Heat a large, wide-based pan (preferably non-stick) with 1-2 tbsp of vegetable oil over a medium heat. Once hot, add the chopped onion with a pinch of salt and cook for 4-6 minutes or until softened. Then add the chopped ginger, chopped garlic and korma curry powder, and cook for 1-2 more minutes.
4. While the onion is softening, dissolve 1/2 a Knorr vegetable stock cube and the coconut cream in 200ml of boiled water. Add the tomato paste and stir it all together – this is your coconut stock.
5. Drain and rinse the chickpeas, then add the coconut stock and drained chickpeas to your pan and cook for 4-5 minutes or until the sauce has thickened.
6. Meanwhile, wash the spinach, then add it to a colander and pour boiled water all over it so that it starts to wilt. Rinse the wilted spinach under the cold tap until it’s cool, then squeeze as much water out of it as you can.
7. Once the curry has thickened, add the wilted spinach and the juice of 1/2 lime – this is your chickpea curry.
8. Once the potatoes are cooked, add the cashew nuts to the tray and return it to the oven for a further 2-3 minutes or until the cashews are golden and toasted. Top tip! Watch them like a hawk so they don’t burn.
9. Slice the red chilli[es] into rounds. Chop the coriander roughly, including the stalks and cut the remaining lime into wedges.
10. Cut the sweet potatoes in half, lengthways, and fill with the chickpea curry. Garnish with the chilli rounds, chopped coriander, toasted cashew nuts and a lime wedge – bosh!
