Chickpea & Sweet Potato Curry
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
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at firstname.lastname@example.org.