Sweet potato and chickpea curry

Try our vibrant sweet potato and chickpea curry for dinner tonight. It’s colourful, rich, hearty and packed with nutrients

Ingreadient

• 1 tbsp ghee or vegetable oil
• 1 large onion, very finely sliced
• 2 garlic cloves, finely chopped
• whole bunch of coriander (25g), stalks finely chopped, leaves reserved for later
• 1 tbsp fresh minced ginger or ginger purée
• 2 tsp turmeric
• 1 tbsp garam masala
• ½ tsp chilli powder (we used Kashmiri)
• 2 large vine tomatoes (250g), finely chopped
• 1 tbsp tomato purée
• 1 x 400ml tin light coconut milk
• 500g sweet potatoes, peeled and cut into rough 2cm pieces
• 2 x 400g tins chickpeas, drained
• 40g ground almonds
• whole bunch of coriander (25g), finely chopped

Direction

1. Heat the ghee or oil in a large saucepan over a medium heat. Add the onions and a pinch of salt and cook for 7-8 mins until very soft, stirring occasionally. Add the garlic, coriander stalks and ginger and continue cooking for 1 min.
2. Add the spices and cook for a further 1-2 mins until fragrant.
3. Add the tomatoes and let them break down for 3 mins, stirring consistently. Add the tomato purée and continue cooking for 1 min.
4. Add the coconut milk, 200ml water and the sweet potatoes. Bring to the boil, then turn the heat down to medium and cook for 10 mins until the sweet potatoes are almost cooked through.
5. Add the chickpeas and ground almonds, then season. Continue cooking for 2-3 mins until thick and creamy. If the mixture is too thick, add another splash of water.
6. While the curry is cooking, chop up your coriander leaves and stir them into the curry. Serve with rice, yogurt, naan or a fresh salad.