Sweet potato and chickpea curry
A thick, warming curry of sweet potato and chickpeas in a coconut tomato sauce. Good value and very filling.
- Time45 min
- LevelEasy
- Costabout £1.38 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion for 6 minutes until soft. Add the garlic, ginger, cumin, coriander, turmeric and chilli flakes and stir for 1 minute.
7 min - 2
Add the sweet potato, chickpeas, tomatoes, coconut milk and crumbled stock cube. Add 150 ml water and half a teaspoon of salt.
- 3
Bring to a simmer, cover and cook for 25 minutes, stirring now and then, until the sweet potato is soft but still holding its shape.
25 min - 4
Rinse the rice and cook in boiling salted water for 10 to 12 minutes. Drain.
11 min - 5
Stir the peas into the curry and cook for 3 minutes. Mash a few pieces of sweet potato against the pan to thicken the sauce.
3 min - 6
Taste, add more salt if needed, and serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.