I bought some new jeans recently. I’ve always been a size 12. Because I’m tall, I can gain or lose about two stone without changing size. Honestly, I’ve been everywhere between 8 stone (dark times) and 12 stone and still been a size 12. These new jeans were a 14. I didn’t think much of it; I’ve got wide hips so sometimes the fits a bit off. It’s fine. Then, after our holiday, these were very very tight. So, I weighed myself. Since starting my blog and working from home, I have gained 20lbs!!!
20 actual pounds. Honestly. What makes this worse is that I exercise regularly and I don’t actually think my diet is that bad. I’m worried its age and it will just keep going forever unless I try to stop it. So, I’m trying! Don’t get me wrong, I’ve got no desire to go back to the dark days, I think I’m healthiest and happiest around the 11-stone mark. Which means I want to lose about a stone.
I love food, so I still want to make yummy meals, I’ll just be throwing the odd healthier option in, like this Sweet Potato, Chickpea and Spinach Curry.
Want more ideas for easy dinners? Click to get my free meal plan!I absolutely love sweet potatoes, I could eat them all the time, I’m also fond of a pulse and frankly, even if I didn’t like spinach I’d enjoy watching it wilt in the pan. It’s amazing! I’ve recently discovered that I love making curries too.
For this sweet potato, chickpea and spinach curry I’ve kind of made it up as I’ve gone along, based on the other curries that I’ve made and including all of my favourite flavours. It worked really well. It’s got a bit of a kick and a mild, fruity flavour which is really refreshing.
- 500g Sweet potatoes
- 400g Tin of chickpeas, drained and rinsed
- 100g Spinach
- 1 Clove of garlic
- 1 Brown onion
- 200g Low-fat Greek yogurt
- 1tbsp Lemon juice
- 400g chopped tomatoes
- 1tsp Garam masala
- 1tsp Chilli powder
- 0.5tsp Ginger
- 1tsp Cumin
- Pinch salt and pepper
- 1tsp Turmeric
- 0.5tsp Corriander
- 0.5tsp Cayenne pepper
- 1tsp Curry powder
This one is still quite mild, with a little spicy flavour. If you wanted it to be hotter, add a little more cayenne pepper.
First, peel and chop the sweet potatoes. I slice them into 1cm slices and then quarter the slices (half the smaller ones). So, they are around 1-2cm squared, but it doesn’t need to be perfect. I did mine earlier in the day to save some time and left them in a large mixing bowl cover in water, in the fridge. I also chopped my garlic and onion and left those in the fridge until I needed them.
When you are ready, gently fry the onion and garlic in a little oil (fry light to keep the health kick going!) until softened.
Add the sweet potatoes, chickpeas, yogurt, and tomatoes and mix together well. At this point, it looks a bit like sick, to be honest with you! Add around 200ml of water and stir again.
Add everything except the spinach, stir, and cover. Leave to cook for around 20 minutes.
Uncover and poke a large chunk of potato with a knife. If it’s not soft yet, cover for a further 10 minutes and try again.
When ready, mix well and add a splash more water if you are worried it’s drying out too much (it shouldn’t be, but this isn’t a very runny curry, so you may want to!).
Add the spinach. I get a peculiar satisfaction from just dumping it on and watching it wilt. Stir in until it’s spread evenly and cook for a further 20mintues while you cook your rice.
If you aren’t trying to lose 20lbs, serve your Sweet Potato, Chickpea and Spinach Curry with my homemade garlic naans. Husband was a little gutted that I wouldn’t make any this time and kept saying “but there’s yogurt left!”.
Sweet Potato, Chickpea and Spinach Curry
- • 500g Sweet potatoes
- • 400g Tin of chickpeas drained and rinsed
- • 100g Spinach
- • 1 Clove of garlic
- • 1 Brown onion
- • 200g Low fat Greek yogurt
- • 400g chopped tomatoes
- • 1tbsp Lemon juice
- • 1tsp Garam masala
- • 1tsp Chilli powder
- • 1tsp Cumin
- • 0.5tsp Ginger
- • Pinch salt and pepper
- • 1tsp Turmeric
- • 0.5tsp Corriander
- • 0.5tsp Cayanne pepper
- • 1tsp Curry powder
- Peel and chop the sweet potatoes into 1-2cm chunks
- Peel and finely chop the onion and garlic
- Fry the onion and garlic in a little oil until soft
- Add the sweet potato, chickpeas, tinned tomatoes and yogurt
- Mix well
- Add about 200ml water and everything but the spinach
- Stir and cover
- Leave to cook for 20 minutes
- Uncover and stir
- Add the spinach and stir in
- Cook for a further 20 minutes, adding a splash more water if necessary
- Serve with rice and naan