Sweet Potato and Chickpea Curry
This is a great dish to introduce children to the world of (mild!) curries. The addition of sweet potato counteracts any spice to make this a great family meal.
1 onion, finely chopped
2 garlic cloves, minced or finely chopped
1 large sweet potato, peeled and cut into small cubes
2 tbsp mild curry powder (use less if you prefer)
1 tsp paprika
1 tsp cumin
1 can chickpeas, drained and rinsed
1 can chopped tomatoes
500ml low salt stock (chicken, or vegetable to make a vegetarian curry)
(Optional – 1 can coconut milk, if you prefer a creamier curry)
Heat 2 tbsp of oil in a large pan. Fry the onion until soft (2-3 minutes) on a medium heat.
Add the garlic, paprika, cumin and curry powder, stirring continuously for one minute. Add the sweet potato and stir for a further 3 minutes. Add a little stock if necessary, to stop it sticking to the pan.
Add the stock, chickpeas and chopped tomatoes. Bring to the boil, put on a lid and simmer for 30 mins. Check the potatoes are softened, and cook a little longer if necessary.
If you wish to add coconut milk, add it for the final 10 mins of simmering.
Serve with rice, poppadoms, naans, chapatis – whatever you wish!
Share this post: