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Sweet Potato & Chickpea Curry
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Sweet potatoes and chickpeas in a mild and creamy curry sauce makes this the perfect quick and easy ‘fake-away’ recipe for a midweek treat – all the flavour of a takeaway, but with a healthy twist!
Servings: 4
Author: Jemma Andrew-Adiamah
Ingredients
  • 1 tin of cooked chickpeas
  • 3 sweet potatoes , peeled and cubed
  • 2 cups spinach
  • 1 red onion
  • Thumb size ginger , grated
  • 1 clove garlic , minced
  • 1 can full fat coconut milk
  • 2 tbsp tomato puree
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp dried chilli flakes
  • 1 tsp garam masala
  • 2 packs of Veetee wholegrain brown rice
Instructions
  1. Peel and dice the onion and cook for 5 minutes on a medium heat in a large pan.
  2. Add the sweet potato and cook for a further 5 minutes. Pour in the spices and tomato paste and cook for 2 minutes or until aromatic.
  3. Pour in the coconut milk and chickpeas and bring the curry to a simmer. Leave on a gentle heat for 20 minutes.
  4. Next add in the spinach and allow the heat to wilt the leaves.
  5. Season to taste and serve with Veetee wholegrain brown rice.