Sweet potato and chickpea curry
This sweet potato and chickpea curry seems to have many ingredients, but these are mainly spices that add a deep flavour to the dish. It’s actually easy to make, really yummy, filling and super healthy (vegan and gluten-free). Serve it with brown basmati rice or naan bread and chutney on the side.
Ingredients
Method
- Peel, then finely chop the onion, garlic, ginger and turmeric.
- Chop the sweet potatoes, red pepper and carrot into bite-sized chunks. Chop the tomatoes.
- Heat the oil in a large pan. Gently sauté the onion for 5 minutes, then add garlic, ginger, turmeric and mustard seeds. Stir for a minute, then add the chopped vegetables, tomato purée and spices. Stir for a minute and add the chopped tomatoes and star anise. Cover and gently cook for another 5 minutes.
- Add enough water to cover the vegetables. Season with salt and pepper.
- Bring to the boil, cover and gently simmer over low heat for about 25 minutes until the vegetables are tender.
- Add the chickpeas and spinach/kale, bring to the boil again and cook for 5 minutes to warm through.
- Serve with chopped coriander leaves scattered on top.