Sweet potato and chickpea curry
This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. This is designed to be a low cost recipe.
Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt.
- 1 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- ½–1 tsp chilli flakes (to taste)
- 50g/1¾oz fresh root ginger, peeled and grated
- 600g tins chickpeas, drained and rinsed
- 400g tin chopped tomatoes
- 750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes
- salt and black pepper
- 200g/7oz rice, to serve
Heat the oil a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5–6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further 3 minutes.
Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together.
Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during cooking if needed.
Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice.