This vegetarian curry is a perfect weekday meal. It’s economical, fast to cook and tasty. Sweet potatoes and chickpeas are standard ingredients in my pantry and I’m always looking for new ways to cook them. I cook with a lot of Indian spices so this recipe came together nicely. The flavour gets better with time so I like to make a big batch and have leftovers for lunch. It’s slightly sweet with a touch of spice and is perfect with brown rice or warm whole wheat pita bread.
Chickpea & Sweet Potato Curry
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 large sweet potato, peeled and chopped
- 1 white onion, diced
- 1 red chilli, minced
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of garam masala
- 1 tablespoon of curry powder
- 1 tablespoon of white mustard seeds
- 1 400g can of chickpeas, drained and rinsed
- 1 400g can of diced tomatoes
- ¾ cup of boiling water
- Coriander to garnish
Directions
- Add peeled and chopped sweet potato to boiling water and cook for 10 minutes or until soft. Strain and set aside
- Add diced onion, garlic, chilli and ginger to a pan and fry on a low heat in a little olive or coconut oil for around 10 minutes until onion begins to turn translucent
- Add spices to onion mixture and cook for a few minutes to form a dry spice mixture
- Add chickpeas, tomatoes, sweet potato and boiling water to the pan with the onions, stir well and let simmer for around 15 minutes
- Garnish with fresh coriander
