Sweet Potato and Chickpea Curry

A low-cost, easy vegetarian curry using store cupboard staples, sweet potatoes, and chickpeas served with fluffy rice.

Vegetarian Vegan Healthy Dairy Free Gluten Free Curry Low Cost

Estimated Nutrition

Calories

551

kcal / serving

2204 kcal total

Carbs

97g

per serving

388 g total

Fat

per serving

32 g total

Protein

15.5g

per serving

62 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

200

Rice

LegumesPulses

600

Chickpeas

tinned, undrained weight

NutsSeeds

tbsp

Cumin Seeds

pinch

Salt

to taste

pinch

Black Pepper

to taste

cloves

Garlic

crushed

0.5

tsp

Chilli Flakes

to taste

OilsFats

Oil

Vegetables

piece

Onion

finely sliced

Ginger

peeled and grated root ginger

400

Tomatoes

tinned

750

Sweet Potato

peeled and cut into cubes

Method

Heat oil in a large saucepan over medium heat.

Fry cumin seeds for one minute until aromatic.

Add sliced onion and salt, cooking for six minutes until soft.

Stir in garlic, chilli flakes, and ginger and fry for three minutes.

Drain and rinse the chickpeas.

Add chickpeas, tomatoes, sweet potato, and 500ml of water to the pan.

Simmer covered for 40 minutes until potatoes are soft and sauce thickens.

Cook the rice according to packet instructions while the curry simmers.

Season with salt and pepper and serve immediately with the rice.