Sweet Potato and Chickpea Curry Recipe |
Ingredients: |
600 g sweet potato, peeled and cut into large chunks 2 tablespoons vegetable oil 1 red onion, finely chopped 2 cloves garlic, crushed 1 tablespoon tikka masala paste 1 teaspoon ground turmeric 1 large red chili, deseeded and chopped 400 ml coconut milk 400 g can chickpeas, drained 250 g baby spinach leaves Salt and freshly ground black pepper, to season |
Method: Preheat oven to 220 degrees Celsius. Toss the sweet potato in 1 tablespoon of the oil and put on a baking tray. Roast for 15-20 minutes, or until golden and cooked. Remove from oven and set aside. Heat the remaining oil in a saucepan over a medium heat, then cook the onion for 3 minutes. Add the garlic, curry paste, turmeric and chili and cook for a further 2 minutes or until aromatic. Stir in the coconut milk and bring to the boil. Simmer for 5 minutes, then add the chickpeas, spinach leaves, sweet potato and salt and pepper, then cook for a further 2 minutes until the spinach has wilted. Serve with naan bread or steamed rice. |
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