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Foodie Friday: Sweet potato and chickpea curry.


2 medium sweet potato’s

Olive oil

1 garlic clove

1 tsp cumin

1 tsp paprika

Pinch or chilli flakes

1 x 400g tin of coconut milk 

1 x 400g tin of tomatoes

1 tbsp apple cider vinegar

1 tbsp maple syrup

1 courgette sliced

1 x 400g tin of chickpeas

100g baby spinach

Method :

Step 1. Bring a pan of water to boil over a medium heat and add the chopped sweet potato, simmer for 15 mins.

Step 2. Place another saucepan over medium heat and add a drizzle of olive oil, the onion, garlic. Cook for about 5-10 minutes until soft.

Step 3. Add cumin , paprika , chilli flakes and sweet potatoes and cook for 5 mins before adding coconut milk, tinned tomatoes, apple cider vinegar and maple syrup.

Step 4. Bring to a boil before reducing the temperature and simmer for 20-25 mins.

Step 5. Add courgettes and chickpeas cook for 5 mins then add the spinach and cook until it wilts.


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