Chickpea & Sweet Potato Curry

This vegetarian curry is a perfect weekday meal. It’s economical, fast to cook and tasty. Sweet potatoes and chickpeas are standard ingredients in my pantry and I’m always looking for new ways to cook them. I cook with a lot of Indian spices so this recipe came together nicely. The flavour gets better with time so I like to make a big batch and have leftovers for lunch. It’s slightly sweet with a touch of spice and is perfect with brown rice or warm whole wheat pita bread.

Chickpea & Sweet Potato Curry

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Serves: 4

Ingredients

• 1 large sweet potato, peeled and chopped
• 1 white onion, diced
• 1 red chilli, minced
• 3 cloves of garlic, minced
• 1 tablespoon of ginger, minced
• 2 tablespoons of garam masala
• 1 tablespoon of curry powder
• 1 tablespoon of white mustard seeds
• 1 400g can of chickpeas, drained and rinsed
• 1 400g can of diced tomatoes
• ¾ cup of boiling water
• Coriander to garnish

Directions

1. Add peeled and chopped sweet potato to boiling water and cook for 10 minutes or until soft. Strain and set aside
2. Add diced onion, garlic, chilli and ginger to a pan and fry on a low heat in a little olive or coconut oil for around 10 minutes until onion begins to turn translucent
3. Add spices to onion mixture and cook for a few minutes to form a dry spice mixture
4. Add chickpeas, tomatoes, sweet potato and boiling water to the pan with the onions, stir well and let simmer for around 15 minutes
5. Garnish with fresh coriander

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