Sweet potato, chickpea and spinach curry | Recipes | WW New Zealand
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Sweet potato, chickpea and spinach curry & see the Points value of this great recipe.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Wooden spoon
- Plate
Ingredients
- 2 tsp Olive oil
- 200 g Silken tofu, cut into 3cm cubes
- 1 medium Brown onion, finely chopped
- 500 g Orange sweet potato (kumara), chopped
- 1/4 cup(s) Tikka masala paste, (85g)
- 400 g Canned diced tomatoes, (1 x 400g can)
- 1 400g can Canned chickpeas, rinsed and drained, (1 x 400g can)
- 1/2 cup(s) 99% fat-free, plain or natural yoghurt, unsweetened, (120g)
- 1/4 cup(s) 99% fat-free, plain or natural yoghurt, unsweetened, (60g), to serve
- 100 g Green string beans, halved
- 150 g Baby spinach
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