Chickpea, sweet potato and kale curry

Leafy greens such as kale, spinach and chard are all great sources of calcium. They also have the added bonus of containing vitamin K for bone health and immune boosting vitamin C


Kale: 15mg of calcium per 100g


1 onion diced
1 large sweet potato, chopped into small chunks
1 clove of garlic crushed
1 tsp ground turmeric
1 tbsp Garam masala
1 tin chickpeas drained
1 tin chopped tomatoes
1 tin full fat coconut milk
2 handfuls kale chopped 
2 handfuls spinach 

To serve: toasted almonds, rice or quinoa, coconut yoghurt, coriander


  1. Gently fry the diced onion in coconut oil for 5-6 minutes until soft

  2. Add the garlic, turmeric and garam masala and fry for a further 2 minutes

  3. Add the sweet potato chunks and mix to coat

  4. Add in chickpeas, tomatoes and coconut milk

  5. Bring to the boil and turn down the heat to a gentle simmer for 15 minutes

  6. After 15 minutes add the chopped kale and simmer for a further 10 minutes

  7. Check the sweet potato is cooked through and if it is add the spinach and stir through until combined.