RECIPE FOR SWEET POTATO RECIPES

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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

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

SPINACH, SWEET POTATO & LENTIL DHAL RECIPE | BBC GOOD FOOD



Spinach, sweet potato & lentil dhal recipe | BBC Good Food image

A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.

Provided by Sophie Godwin – Cookery writer

Categories     Dinner, Main course, Supper

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 13

1 tbsp sesame oil
1 red onion, finely chopped
1 garlic clove, crushed
thumb-sized piece ginger, peeled and finely chopped
1 red chilli, finely chopped
1½ tsp ground turmeric
1½ tsp ground cumin
2 sweet potatoes (about 400g/14oz), cut into even chunks
250g red split lentils
600ml vegetable stock
80g bag of spinach
4 spring onions, sliced on the diagonal, to serve
½ small pack of Thai basil, leaves torn, to serve

Steps:

  • Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
  • Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
  • Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
  • Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
  • Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
  • Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
  • Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
  • Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.

Nutrition Facts : Calories 397 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 11 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.6 milligram of sodium

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