Jacket potato with chickpea curry
Jacket potato with chickpea curry
763kcal Per person
21g Protein
87g Carbs
37g Fat
26g Fiber
Ingredients
- ½ pound sweet potato (227 g)
- 7 ounces chickpeas (196 g)
- ½ onion
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- 1 ½ tablespoon red curry paste (30 g)
- 5 ounces diced tomatoes (140 g)
- 3 fluid ounces coconut milk (90 ml)
- 2 tablespoons water (30 ml)
- 1 ½ teaspoon ground cumin (3 g)
- 1 handful spinach (25 g)
Preparing this recipe
- Pierce the potato with a fork and heat it in the microwave at 700 watts for about 10 minutes until it is soft. Check intermittently.
- Drain the chickpeas. Finely chop the onion and garlic.
- Heat the oil in a pan. Sauté the onion and garlic for 1 minute, then add the curry paste and cook for 2 minutes.
- Stir in the diced tomato, coconut milk, water and cumin. Let the mixture simmer for 8-10 minutes until it thickens slightly. Stir regularly.
- Meanwhile, cut open the cooked potatoes and scoop it out a bit with a spoon, mash it, and stir through the curry mixture.
- Add the chickpeas to the curry mixture and then, in the last 3 minutes, add the spinach. Season with salt and pepper.
- Fill the potato with the chickpea-curry mixture and serve the rest of the curry alongside.
Tip van FitChef
1. If you have more time, you can also prepare the sweet potato in the oven by pricking holes in the potato and heating it for 45 minutes at 390°F.
2. Also tasty with fresh cilantro.
