Sweet potato, chickpea and spinach curry

“Sweet potatoes contain a whole host of nutrients that may support the natural production of the hormone progesterone, whilst the anti-inflammatory spices ginger and turmeric may promote better overall hormone balance,” says registered nutritionist Eva Humphries. “And the good news doesn’t stop there: chickpeas are a source of vital hormone-balancing fibre and also contain phytoestrogens, aka plant compounds that may assist with oestrogen balance.”

Ingredients

1 large sweet potato, peeled & cubed
1 tin of chickpeas
1 tin of full-fat coconut milk
100g of spinach
1 green pepper, roughly chopped
Thumb size piece of ginger, peeled & roughly chopped
2x turmeric root, roughly chopped
1 onion, roughly chopped
2 cloves of garlic, sliced
1 chilli (optional)
Fresh coriander & black rice to serve
Sea salt & black pepper to season
Oil for cooking

Method

Pop a frying pan on a medium heat. Add a splash of oil & the cubed sweet potato.
While the sweet potato is cooking, make the curry paste by blending the pepper, onion, ginger, turmeric, garlic & chilli with a splash of water until smooth.
Pour the curry paste over the sweet potato and cook for a couple of minutes until thickened.
Season well then add the coconut milk.
Let it bubble on a medium heat until the sweet potato is cooked.
Stir in the chickpeas and spinach.
Season again and cook just enough for the spinach to wilt.
Serve with black rice and fresh coriander.

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