Sweet Potato and Chickpea Curry

Large large sweetpotato and chickpea curry

A perfect meat-free curry for one, ideal after along day to send your taste buds into overdrive!


Sweet Potato and Chickpea Curry
Large sweetpotato and chickpea curry

Summary

  • serves
    1
  • kcal per serving
    416
  • cooking time
    25 mins
  • prep time
    5 mins
  • fat percentage
    1.2%
  • fat per serving
    3.8g
  • saturates per serving
    0.5g
  • carbohydrate per serving
    87.2g
  • sugar per serving
    12g
  • fibre per serving
    5.1g
  • protein per serving
    11.2g
  • salt per serving
    0.85g
  • vegetarian
    Yes
  • vegan
    Yes
  • gluten free
    Yes
  • lactose free
    Yes
  • Ingredients

  • Rapeseed Oil Spray
  • 0.5 small red pepper, deseeded and diced
  • a little fresh coriander, to serve (optional)
  • 1 spring onion, cleaned, root removed and chopped
  • 1cm piece of fresh ginger root, grated
  • 0.5 tsps dry chilli flakes
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 120ml vegetable stock
  • 1 small garlic clove, peeled and finely chopped
  • 40g canned chickpeas, drained
  • 140g sweet potatoes, peeled and diced into 1cm cubes
  • 55g (1 blue portion pot) basmati rice
  • Instructions

    1.

    Heat a non-stick frying pan over medium heat, add a couple of sprays of rapeseed oil and fry the chopped spring onion, red pepper, diced sweet potato and garlic for 3-5 minutes. Stir in ginger, garam masala, fennel seeds, mixed spice, chilli and turmeric.

    2.

    Bring a pan of water to the boil, add the rice and cook, drain and keep warm.

    3.

    In the meantime add the stock and chickpeas to the frying pan, bring to the boil, then reduce to a simmer and cook for 15-20 minutes until the liquid has absorbed and the sweet potato is tender.

    4.

    To serve place the rice on a warmed plate, top with the curry and sprinkle over the fresh coriander if using.

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