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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 3 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 onion sliced
  • 2 cloves of garlic crushed
  • ½ tsp chilli flakes
  • 3 cm ginger peeled and grated
  • 750 g sweet potatoes
  • 1 tin chickpeas drained
  • 1 tin chopped tomatoes
  • about 500 ml water

Method
 

  1. Peel the sweet potatoes, cut them into bite-size chunks.
  2. Heat the oil in a heavy based saucepan, fry the cumin for about 1 minute until fragrant.
  3. Add the onion and gently fry until softened (about 5 minutes).
  4. Add the chilli flakes, ginger & garlic and fry for 1-2 minutes.
  5. Add the tomatoes, chickpeas and sweet potatoes. Add enough water to cover the vegetables. Season with salt and pepper.
  6. Bring to boil, cover and simmer until tender, about 20- 30 minutes.
  7. Stir through occasionally and, if necessary, add more water - but it should have a thick sauce.
  8. Serve with rice or flatbread.