CHICKPEA, SWEET POTATO CURRY RECIPES

SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE RECIPES

Sweet potato chickpea curry recipe | Jamie magazine recipes image

This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce.

Total Time 1 hours

Yield 6

Number Of Ingredients 11

Ingredients

olive oil
2 red onions
3 tablespoons rogan josh paste
1 fresh red chilli
3cm piece of ginger
1 bunch of fresh coriander
3 sweet potatoes
1 x 400 g tin chickpeas
8 ripe tomatoes or 1 x 400g tin chopped tomatoes
1 x 400 ml tin light coconut milk
400 g pre-washed spinach

Steps:

1. Heat 2 tablespoons of oil in a large saucepan over a medium heat.
2. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
3. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
4. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
5. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
6. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
7. Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
8. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
9. Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.

Nutrition Facts : Calories 371 calories, FatContent 15.4 g fat, SaturatedFatContent 5 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 49.9 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.7 g salt, FiberContent 10 g fibre

SWEET POTATO AND CHICKPEA CURRY RECIPE - BBC FOOD

Sweet potato and chickpea curry recipe - BBC Food image

This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. This is designed to be a low cost recipe. Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt.

Provided by Atul Kochhar

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 tbsp vegetable oil
1 tbsp cumin seeds
1 onion, finely sliced
2 garlic cloves, crushed
½–1 tsp chilli flakes (to taste)
50g/1¾oz fresh root ginger, peeled and grated
1½ x 400g tins chickpeas, drained and rinsed
400g tin chopped tomatoes
750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes
salt and black pepper
200g/7oz rice, to serve

Steps:

Heat the oil in a large saucepan over a medium heat. 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 3 minutes.
Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together.
Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 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 cooking if needed.
Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice.

Nutrition Facts : Calories 551kcal, CarbohydrateContent 97g, FatContent 8g, FiberContent 13g, ProteinContent 15.5g, SaturatedFatContent 1g, SugarContent 14.5g

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