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Chickpea and Sweet Potato Curry

  • difficulty

    easy

  • serves

    4

  • cooks in

    45 to 60 mins

  • calories

    583 per serving

Ingredients

  • 1 tsp olive oil
  • 1 large red onion, finely chopped
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp mild curry powder
  • 500g potatoes, chopped into one inch chunks
  • 1 tin of chickpeas
  • 1 tin of light coconut milk
  • 1 tin of chopped tomatoes
  • 1 tsp chopped garlic
  • 1 thumb size piece of fresh ginger, chopped
  • 500g spinach
  • 500g wholemeal rice
  • Juice of 1.5 limes
  • Coriander

                              Cooking Directions

                              1. First start by draining and drying off the chickpeas, sit them on some kitchen roll and dab the top with another piece to remove the liquid.
                              2. Heat the oil in a large frying pan, add the onion, cumin, ground coriander, turmeric, garam masala, mild curry powder, garlic and ginger and cook for 5-6 minutes until the onion softens and the spices infuse.
                              3. Add the potatoes and chickpeas, mix well so they are all coated in spices and cook for a further few minutes.
                              4. Now add the coconut milk and chopped tomatoes, mix well and cover. Allow to cook on a low heat for 25-30 minutes until the potatoes are soft.
                              5. To thicken the sauce, scoop half of the potatoes with a little of the liquid into a blender and blend until smooth, add back into the curry mix and stir.
                              6. Add the spinach and a handful of chopped coriander and stir carefully until it has wilted, then squeeze over the juice of one lime.
                              7. Meanwhile, cook the rice per the pack instructions and stir in a small handful of chopped coriander and the juice of half a lime.
                              8. Serve up with some more coriander and enjoy!

                              Tips

                              This recipe makes quite a mild curry for those who don’t love the spice but feel free to add a hot curry powder or some cayenne pepper to give it a kick!