One Pot Sweet Potato and Chickpea Curry

One pot sweet potato and chickpea curry is a fantastic quick healthy budget recipe to make. Delicious and full flavoured this filling vegan curry is perfect for freezing too!

Course Dinner

Cuisine Indian

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 385kcal

Author Neil

Equipment

Ingredients

2 tablespoon vegetable oil
1 large onion finely diced
1 tablespoon ginger and garlic paste
2 tablespoon mild curry powder
½ teaspoon turmeric
1 teaspoon cumin powder
350 g Sweet Potato peeled and cut into 1cm cubes
250 g Tomato passata
500 ml Vegetable Stock
400 g x 2 Can Chickpeas drained
Coriander fresh chopped

Metric - US Customary

Instructions

Gently heat the oil in a large pan over a medium heat. Then add the onion and sauté for 4 – 5 minutes until the onion is softened.
Add in the ginger and garlic paste, curry powder, turmeric and cumin powder and stir for about 1 min.
Add the sweet potato cubes and stir coating them in the onion mixture then add the tomato passata and vegetable stock. Bring to the boil and then turn down to simmer for approximately 30 minutes.
When the potato is cooked to satisfaction and the sauce has thickened add the chickpeas and warm them through for a couple of minutes.
Divide between 4 plates and serve with basmati rice and the coriander scattered over.

Nutrition