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Sweet potato chicken curry

Photographer: Steve Brown

First published: Feb 2022

This aromatic, dairy-free curry contains chickpeas which provide both protein and fibre to keep you feeling full longer, plus five of your daily veggie serves.

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 tablespoon peanut oil
1 red onion, diced
1 red chilli, finely chopped
2 chicken breasts, skin removed, cut into bite-size pieces
½ cup red curry paste
1 cup light coconut milk
1 teaspoon fish sauce
2 sweet potatoes, peeled, cut into 1cm cubes
1 courgette, diced
½ cup snow peas, halved
400g can chickpeagarbanzoXsgarbanzosX, rinsed, drained
60g baby spinach leaves
1 tablespoon chopped fresh coriandercilantroX leaves
4 poppadums, to serve

Instructions

1 Heat oil in a wok over high heat. Add onion and chilli and cook for 1 minute or until fragrant. Add chicken and cook for 1 minute or until browned. Add curry paste and cook for 1 minute or until fragrant. Add coconut milk, fish sauce and ¾ cup water, stirring to combine.

2 Add sweet potato, courgette and snow peas, stirring to combine. Bring mixture to the boil, then reduce heat to low and simmer for 15 minutes.

3 Add chickpeas, spinach and coriander, stirring through to combine. Divide curry among four serving bowls and serve with poppadums.

HFG tip

To make this dish less spicy, remove the seeds of the chilli and only add the skin, or remove the chilli altogether.

Nutrition Info (per serve)

Calories 488cal

Kilojoules 2038kJ

Protein 40.1g

Total fat 16.4g

–Saturated fat 6.6g

Carbohydrates 38.9g

–Sugars 14g

Dietary fibre 12.5g

Sodium 784mg

Calcium 202mg

Iron 5.2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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