Sweet Potato and Chickpea Curry

With temperatures reaching -6 in the UK this week, it’s safe to say I won’t be leaving the confines of my cosy house anytime soon. Instead I’ve got the perfect way to add a bit of colour to this gloomy February day. ‘Beat the beast from the east’ with this hearty curry, perfect for a cosy night in front of Netflix.

Sweet Potato and Chickpea Curry…

Ingredients: Sweet Potato and Chickpea Curry

  • 1 tbsp. of oil
  • 1 red onion (diced)
  • 1 glove of garlic (diced)
  • 1 sweet potato (cut into cubes)
  • 1 tbsp. of curry paste
  • 1 tin of chopped tomatoes
  • 1 veg stock cube
  • 1 mug of hot water
  • 1 small tin of chickpeas
  • 3 tbsps. of sultanas

How to cook it:

  1. Add the oil to a saucepan on medium heat. Once the oil has heated up add the onion, garlic and sweet potato to the pan.
  2. Once the garlic, onion and sweet potato begins to soften, add 1 tablespoon of curry paste and mix all together for about 30 seconds – 1 minute.
  3. Then, add the chopped tomatoes, hot water, (crumbled) stock cube, sultanas and chickpeas and stir it all together until it is evenly mixed.
  4. Leave to simmer for approximately 20 – 25 minutes, until the curry thickens up.
  5. Add the curry to whatever you wish to serve it with, (see suggested servings), and put the rest in a container for later in the week!

Suggested servings:

I personally love mine with brown rice and spinach, but this dish goes perfectly with so much things. Maybe a jacket potato? or even a salad. It’s even yummy by itself for quick healthy lunch!

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