Sweet Potato And Chickpea Curry
This hearty and flavorful curry brings together the comforting combination of chickpeas and sweet potatoes, simmered in a rich tomato-based sauce infused with aromatic cumin, spicy chili, and pungent ginger. The tender sweet potatoes blend perfectly with the creamy chickpeas, creating a satisfying and wholesome dish that is best enjoyed served over a bed of fluffy rice.
— Constant Cookbook
Ingredients
- 1 tbsp oil
- 1 tbsp cumin
- 1 onion
- and saltblack pepper
- 2 garlic
- ½-1 tsp chilli
- 50g/1¾oz root ginger
- 600g/1lb 5oz tinned chickpeas
- 1 x 400g/14oz tin tomatoes
- 750g/1lb 10oz sweet potato
- 200g/7oz rice
Instructions
- Heat the oil in 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 5â6 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 mediumâlow heat, stirring now and again, for 25â30 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.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 551kcal
- Carbohydrate Content: 97g
- Fat Content: 8g
- Fiber Content: 13g
- Protein Content: 15.5g
- Saturated Fat Content: 1g
- Sugar Content: 14.5g
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