21 March 2023

Chickpea & Sweet Potato Curry

This wholesome curry is mild and fragrant, rather than hot and spicy, and is further lifted by the addition of sweet potato, so the whole family will love it. If you like more heat, feel free to ramp up the spice to suit your tastes, but this is the perfect balance that keeps everyone, from the spice-averse to the chilli-heads, more than happy.

Photography: HAARALA HAMILTON

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Serves

Total Time

45 Minutes

Ingredients

Low-calorie cooking spray

115g of frozen chopped onions

1 tsp of frozen chopped garlic

300g of frozen sweet potato chunks

1 tbsp of curry powder

1 tsp of ground cumin

2 x 400g cans of chopped tomatoes

2 x 400g cans of chickpeas, drained

1 tbsp of tomato puree

1 x 400g can of reduced-fat coconut milk

Salt & freshly ground pepper

Method

Step 1

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.

Step 2

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.

Step 3

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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