Women's Fitness



Rich and creamy, hearty and full of flavour. With extra coconut milk, you can leave out the fish sauce if you prefer to make a vegan curry.

Serves 6 Calories: 429 kcal per serving

■ ½ tsp each of ground turmeric, paprika, garam masala, cinnamon and chilli powder■ 1 tsp curry powder■ 3 large sweet potatoes■ Pinch of flaked sea salt■ 3 tbsp coconut oil, melted■ 1 tsp each of cumin seeds and mustard seeds■ 2 cloves of garlic, peeled and sliced■ 1 large red onion, halved and sliced■ 2 green bird’s eye chillies, sliced■ 2cm fresh ginger, peeled and grated■ Handful of fresh coriander,■ 400g tinned chickpeas, drained and rinsed■ 200g tinned chopped tomatoes■ 800ml tinned coconut milk, shaken well before opening■ 1 tbsp fish sauce■ 100g spinach leaves■ Grind of black pepper■ Fresh coriander, roughly chopped

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Meet The Team
Christine is a performance nutritionist, chef, author and keen runner. She runs online programmes and works with athletes.christinebailey.co.uk Lucy is an ex-national gymnast and qualified PT. She is also a nutritionist and life coach who loves noth