Chickpea & Sweet Potato Curry
Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onions and garlic and cook, stirring continuously, for 2-3 minutes until soft.
Add the sweet potato chunks, curry powder and cumin and stir to combine, then add the chopped tomatoes, drained chickpeas, tomato puree and coconut milk and stir again. Bring to the boil, then reduce the heat to a gentle simmer and leave to cook for around 35 minutes, until the sweet potatoes are tender and the sauce has reduced and thickened slightly.
Once the curry is cooked, season to taste with salt and pepper, then serve with your choice of accompaniments alongside.
To freeze: Once cooked, season the curry to taste, then set aside to cool to room temperature. Once cooled, ladle the curry into a large, labelled, freezer bag and freeze flat for up to 3 months.
To reheat from frozen: Remove the bag from the freezer and leave to completely defrost in the fridge, ideally overnight. Once defrosted, pour the contents into a large saucepan and place over a medium heat for 10-15 minutes, stirring occasionally, until piping hot all of the way through. Serve.
Recipe courtesy of The Batch Lady: Healthy Family Favourites by Suzanne Mulholland (HQ, HarperCollins)
Image by Haarala Hamilton
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