Chickpea and sweet potato curry
This vegetarian curry is ready in half an hour. Not only is it very tasty but it’s healthy too – perfect for midweek supper.
Ingredients
Method
- Peel the sweet potatoes, cut them into bite-size chunks.
- Heat the oil in a heavy based saucepan, fry the cumin for about 1 minute until fragrant.
- Add the onion and gently fry until softened (about 5 minutes).
- Add the chilli flakes, ginger & garlic and fry for 1-2 minutes.
- Add the tomatoes, chickpeas and sweet potatoes. Add enough water to cover the vegetables. Season with salt and pepper.
- Bring to boil, cover and simmer until tender, about 20- 30 minutes.
- Stir through occasionally and, if necessary, add more water – but it should have a thick sauce.
- Serve with rice or flatbread.