Sweet Potato and Chickpea Curry Recipe

This was my first foray into vegetarian curries and I was blown away by how tasty it was!

Really easy to make too, don’t let the number of ingredients scare you off, it was basically just chuck everything into a saucepan and it cooked itself. With a sweet potato, a bunch of spinach and a tin of chickpeas as the main ingredients this was also very easy on the budget!

Time
10 mins prep
30 mins cooking

Ingredients
2 x tbsp vegetable oil
1 x onion, finely chopped
2 x garlic cloves, crushed
2 x tsp grated ginger
1 x tsp turmeric
3 x tsp ground coriander
2 x tsp ground cumin
1 x tsp chilli powder
1 x 400gm tinned tomatoes
500gm sweet potato, peeled and cut into 2cm pieces
1.5 cups vegetable stock
1 x 400gm can chickpeas, drained and rinsed
1 x bunch spinach, washed and chopped
1 x tbsp butter

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Instructions

  1. Heat oil in large saucepan over medium heat. Add onion and cook for three minutes
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  2. Add garlic, ginger, turmeric, coriander, cumin and chilli and cook for two minutes
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  3. Add tomatoes, sweet potato and stock. Bring to a boil, reduce to a simmer and partially cover
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  4. Cook for 25 minutes or until sweet potato is tender
  5. Add the chickpeas, stir and cook for five minutes
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  6. Add the spinach and cook until wilted
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  7. Serve with rice and a dollop of natural yoghurt
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This recipe was inspired by Best Recipes

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