Chickpea and sweet potato curry

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Cooking time: More than 1 hour

Cuisine: Indian

Healthy options: Lactose free; Low fat; Vegan; Vegetarian; Healthy

Serves: 4

Type: Curry

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3 stars - based on 2 reviews

Ingredients

250g dried chickpeas, or 2 x 400g cans chickpeas, drained and rinsed
¼ cup (60ml) peanut oil
1 onion, halved and sliced
4 large cloves garlic, chopped
1½ tablespoon curry powder
1 teaspoon ground cumin
1 large green chilli, sliced
1 tablespoon tomato puree
500g sweet potato, peeled, cut into bite-sized pieces
1 bunch coriander, leaves chopped, extra for garnish
rice and cooked pappadams, to serve

Preparation method

If using dried chickpeas, soak overnight, then drain, rinse, and place in a pan, cover with plenty of cold water and a little salt. Cover. Over low heat, bring slowly to a boil. Cook gently about 30-40 minutes or until tender. Reserve in liquid. When ready to use, drain, reserve liquid.

Combine oil and onion in a pan and cook over moderate heat about 5 minutes or until onion is soft, stirring frequently. Add garlic, stir a further 1 minute. Add curry powder, cumin, chilli and tomato puree, simmer 10 minutes.

Add sweet potato, canned or just-cooked chickpeas, half the coriander and 1 cup of chickpea cooking liquid. (If using canned chickpeas, add water, not liquid from can.) Cover, cook over low heat for 1 hour, stirring occasionally, adding a little extra chickpea cooking liquid if mixture becomes dry.

Season and stir in remaining coriander. Serve in deep, heated plates with rice and pappadams, garnish with coriander.

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