Chickpea and sweet potato curry

Recipe~Finder

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.

Perfect potato salad

Potato leek and bacon soup

Creamy potato salad

Massaman potato curry

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