Spiced Chickpea and Sweet Potato Curry
Ingredients
- 800 g tinned chickpeas
- 500 g sweet potatoes
- 400 g tinned chopped tomatoes
- 400 ml tinned coconut milk
- 1 onion
- 3 garlic cloves
- 3 tsp medium curry powder
- 2 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 647 kcal
- Protein
- 20 g
- Carbohydrate
- 63.6 g
- of which sugars
- 15.2 g
- Fat
- 31.4 g
- of which saturates
- 18.2 g
- Fibre
- 18.9 g
- Salt
- 1.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and cube the sweet potatoes into 2cm chunks.
- 2
Heat the oil in a large pot and fry the diced onion for 5 minutes until golden.
- 3
Add the crushed garlic and curry powder and stir for 1 minute.
- 4
Add the sweet potato, chopped tomatoes and coconut milk. Stir well and bring to the boil.
- 5
Simmer for 15 minutes, then add the drained chickpeas and cook for a further 5 minutes until the sweet potato is tender. Serve with rice.
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