Sue Bedford (MSc Nutritional therapy)
Busy and want to cook something quick that is super nutritious? Then why not have a go at making this delicious vegan sweet potato curry?
Nutritionally sweet potatoes are super impressive and contain many fertility-friendly nutrients. Classed as one of your 5 plus a day, they provide a good amount of fibre, potassium, selenium, calcium, protein, iron, sodium, water iron, magnesium and zinc. Their bright colour gives away the fact that they are packed full of beta carotene and provide a high level of antioxidants. Sweet potatoes have a relatively low glycaemic index number, meaning that their carbohydrate is released more slowly into the bloodstream.
Chickpeas are a great source of protein, folate, magnesium and choline – all of which are very important nutrients when trying to conceive, combine these with lycopene and vitamin c from the tomato and the iron, folate, vitamin C and beta -carotene from the spinach and you have a great balanced fertility-friendly meal.
Sweet potato curry (makes 2 portions)
2 tablespoons olive oil
1 large sweet potato
8oz spinach
1 can Chickpea drained and rinsed
1 onion – finely chopped
2 cloves Garlic – crushed
1 teaspoon Garam masala
1 teaspoon Ground coriander
1/2 teaspoon fresh ginger chopped or ground ginger
1/2 teaspoon fresh chilli finely chopped or Chilli flakes
1 can Chopped tomatoes
150ml Water
Salt to taste
To make:
Slice the sweet potato, remove the skin and cut into cubes. Gently heat the oil in a large pan over a low heat. Add the onions and allow to cook until soft. Next, add the garlic and allow to cook for a minute. Tip in the garam masala, coriander, ginger and chilli and allow to cook for another minute and give it a stir. Pour in the sweet potato and chickpeas. Add the chopped tomatoes followed by water and a pinch of salt. Give it all a good stir and cover the pan with a lid and cook for 20 minutes. Stir in the spinach and remove from the heat. Serve and enjoy!
Spice up your summer with Sue’s sweet potato dip
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