There’s a common misconception that eating a healthy diet is boring and repetitive, when often this isn’t the case at all.

When you’re trying to pack in all the right nutrients and get your five-a-day, there are plenty of delicious and simple recipes that can really help you to get the most out of your diet.

One of these, which contains an impressive five portions of veg, is Jamie Oliver’s sweet potato and chickpea curry – a flavour-packed dish that the whole family will love.

The recipe combines fresh vegetables and nutritious pulses as well as some freezer and cupboard staples to create a tasty and filling curry in just 35 minutes.

Even better, it can be entirely prepared in the microwave – which is often a quicker and more energy-efficient way to prepare food.

Writing on his website, the iconic TV chef said: “Packed with flavour and lots of lovely veg, this delicious curry couldn’t be easier to rustle up. What’s more, each portion contains all five of your 5-a-day, so I’m really proud of this one. Curry night will never be the same again!”

This recipe serves two, with 441 calories per serving. Here’s how you can make it at home.

Jamie Oliver’s sweet potato and chickpea curry

Ingredients

• 160 g frozen leaf spinach
• ½ a mug of basmati rice (150g)
• 1 onion
• 4 cm piece of ginger
• 2 cloves of garlic
• 2 tablespoons tomato purée
• 1 heaped tablespoon curry powder
• vegetable oil
• 1 green chilli
• 1 small sweet potato (200g)
• 1 x 400g tin of chickpeas
• 2 tablespoons natural yoghurt

Method

1. Take the spinach out of the freezer defrost on a plate.
2. Place the rice in a microwave-proof dish or bowl with 1 mug of water (300ml) and a pinch of sea salt and cover the bowl with a lid. Microwave on a medium heat (400-500W) for 8 to 10 minutes then remove and leave to steam with the lid on.
3. Peel the onion, ginger and garlic, then place a box grater in a microwave-proof dish. Grate the onion and ginger on the coarse side, followed by the garlic on the fine side.
4. Add the tomato purée to the dish, along with the curry powder, a pinch of sea salt and 1 tablespoon of vegetable oil, and mix. Prick the green chilli and sweet potato with a sharp knife, then add both to the dish and cover with a plate or lid. Set the microwave to high (800W) and cook for 10 minutes.
5. Take the dish out of the microwave and uncover. Using tongs, remove the sweet potato, put on your board and slice into 3cm chunks, then add back into the bowl. Add the tin of chickpeas as well as the frozen spinach, stir together, then cover and cook in the microwave on a high heat (800W) for another 10 minutes.
6. Carefully lift the dish out of the microwave, uncover and stir everything together, breaking up the spinach with your spoon. Taste it and season with salt and black pepper before stirring in the yoghurt.
7. Slice up the chilli and add it back into the curry for some extra heat, and serve with rice.

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