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!


Large sweetpotato and chickpea curry

Method

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.

Ingredients

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

    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.

    Summary

  • serves
    1
  • kcal per serving
    416
  • cooking time
    25 mins
  • prep time
    5 mins
  • fat percentage
    1.3%
  • fat per serving
    4.3g
  • saturates per serving
    0.5g
  • carbohydrate per serving
    61.7g
  • sugar per serving
    9.4g
  • fibre per serving
    4.1g
  • protein per serving
    9.1g
  • salt per serving
    0.73g
  • gluten free
    Yes