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Chickpea and sweet potato curry


Found this recipe online but made a few alterations to make it extra yummy.

This concoction is vegetarian, full of protein, easy to make and super healthy. It’s filling and perfect comfort food for these cold day.

So, without further ado, here’s the recipe…

Ingredients

  • 1 can of chickpeas

  • 1 sweet potato

  • 1 onion

  • 2 cloves of garlic

  • vegetable oil

  • paprika

  • salt

  • pepper

  • 3 heaped tablespoons curry powder

  • 2 tablespoons of tomato puree

  • 1 cup vegetable broth

  • 1 can coconut milk

  • 1 can tomatoes

  • raisins

  • basmati rice

  • vegetables of your choice- I used carrot and swede. Peas and broccoli would also go nicely

  • spinach

Method

  1. Put the onions and sweet potato (chopped into small squares) in a large pan with vegetable oil on medium heat for 10 minutes until the potatoes begin to soften.

  2. Add the paprika, curry powder, salt, pepper and any other spices you require and after 1 minute add the tomato paste and garlic and all other vegetables and leave for another minute.

  3. Add the chickpeas, tomatoes, broth, coconut milk and reduce heat when begins to boil. Allow to simmer. Just before you remove from heat, add the spinach leaves.

  4. When potatoes are soft and mixture has thickened, remove from heat.

  5. Adjust seasoning to you requirements

  6. Serve with basmati rice or naan bread. Plain yoghurt is also a nice edition.

  7. ENJOY! You can freeze leftovers or it keeps in the fridge for a couple of days.

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