SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE RECIPES
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
Steps:
- Heat 2 tablespoons of oil in a large saucepan over a medium heat.
- 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.
- 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.
- Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
- Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
- 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.
- Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
- 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
NO BEAN TURKEY & SWEET POTATO CHILI | SWEET POTATO RECIPE
This Turkey Sweet Potato Chili is so good, you might want to double the recipe!! It's made with no beans, but you can of course add them if you wish!
Provided by Gina
Categories Dinner
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 5
Number Of Ingredients 13
Steps:
- Stove Top:
- Instant Pot:
Nutrition Facts : ServingSize 1 cup, Calories 235 kcal, CarbohydrateContent 14 g, ProteinContent 23 g, FatContent 8 g, SaturatedFatContent 1 g, CholesterolContent 81 mg, SodiumContent 578 mg, FiberContent 2 g, SugarContent 4 g
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