Serve with brown rice or quinoa for dinner; or sliced avocado and fresh arugula for lunch
Source: Deliciously Ella Plant-Based Cookbook
1. Bring a pan of water to a boil over medium heat and add chopped sweet potatoes. Simmer for 15 minutes until tender but not too soft before draining.
2. While sweet potatoes are cooking, place another saucepan over medium heat and add a drizzle of olive oil, onion, garlic and a pinch of salt. Cook for about 5-10 minutes, until soft.
3. Once soft, add cumin, coriander, paprika, mustard seeds, chili flakes and cooked sweet potatoes, and cook for a further 5 minutes before adding the coconut milk, tinned tomatoes, apple cider vinegar and maple syrup. Bring the whole thing to a boil before reducing the temperature and leaving to simmer for 25-30 minutes. Add the zucchini and chickpeas and cook for a further 10-15 minutes until soft.
4. Once everything is cooked, remove from the heat and stir through the spinach to wilt, adding another dash of water if needed until you reach the consistency you like best.
Even better if left overnight and enjoyed the next day. Also great to use up leftover veg - swap out zucchini for veggies like cauliflower, baby corn etc. or add them in too.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (475g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 93 | ||
Calories from Fat: 5 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 63.5mg | 2 % | |
Potassium 568.8mg | 15 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 16.4g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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