Sweet potato and chickpea curry
Method
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Heat a large saucepan over a medium heat and add the oil. 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 5-6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further three minutes.
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Drain and rinse the chickpeas. Add to the pan with the tomatoes and sweet potato. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together.
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Cover with a lid and simmer over a medium low heat, stirring now and again, for 30-40 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 the cooking if needed.
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Meanwhile, cook the rice according to the packet instructions.
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Taste the curry and season to taste with salt and pepper. Serve immediately with the rice.
Ingredients
- 1 tbsp oil
- 1 tbsp cumin seeds
- 1 onion, finely sliced
- salt and black pepper
- 2 garlic cloves, crushed
- ½-1 tsp chilli flakes (to taste)
- 50g/1¾oz root ginger, peeled and grated
- 600g/1lb 5oz tinned chickpeas (undrained weight)
- 1 x 400g/14oz tin tomatoes
- 750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes
- 200g/7oz rice
Shopping List
Sweet potato and chickpea curry
Fruit and vegetables
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Cooking ingredients