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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp vegetable oil
  • 1 onion
  • 2 cloves garlic
  • 2 cm piece ginger
  • 2 cm piece turmeric root
  • 1 tsp mustard seeds
  • 4 medium sweet potatoes
  • 1 carrot
  • 1 red pepper
  • 3 medium or 2 large tomatoes
  • 1 Tbsp tomato purée
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • ½ tsp cinnamon powder
  • 2 tsp garam masala
  • 1 star anise
  • 500 ml water
  • 1 tin of chickpeas drained
  • 2 handfuls of spinach or 2 cups of curly kale
  • Chopped coriander leaves to serve

Method
 

  1. Peel, then finely chop the onion, garlic, ginger and turmeric.
  2. Chop the sweet potatoes, red pepper and carrot into bite-sized chunks. Chop the tomatoes.
  3. 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.
  4. Add enough water to cover the vegetables. Season with salt and pepper.
  5. Bring to the boil, cover and gently simmer over low heat for about 25 minutes until the vegetables are tender.
  6. Add the chickpeas and spinach/kale, bring to the boil again and cook for 5 minutes to warm through.
  7. Serve with chopped coriander leaves scattered on top.