This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. This is designed to be a low-cost recipe.
INGREDIENTS
- 1 giant candy potato
- 1 400g can chickpeas
- 1 giant white candy onion
- 2 medium tomatoes
- 2 garlic cloves
- thumb measurement piece of ginger
- 2tbs olive oil
- 1/4tsp turmeric
- 1/2tsp cinnamon
- 1/2tsp curry powder
- sea salt, pepper
- 1/2 coconut milk
- coriander leaves
- brown rice to serve
Method
- Chop the garlic and ginger finely.
- Dice the onion.
- Peel the candy potato and reduce it into 2x2cm cubes.
- Cut the tomatoes into 1x1cm cubes.
- Drain and rinse the chickpeas below walking bloodless water.
- Heat the oil in a heavy backside deep pan.
- Add the onions and sauté for a few minutes till barely golden.
- Add the garlic, ginger, and spices and sauté till fragrant.
- Put the candy potatoes in the pan add water, ample to cowl all the potatoes.
- Season with salt and pepper.
- Bring it to a boil and let it cook dinner for 10-15 minutes.
- Add the chickpeas, tomatoes and let it prepare dinner uncovered for 5-10 minutes.
- Once the potatoes are cooked and beginning to ruin slightly, add the coconut milk and regulate the seasoning.
- Bring it to a boil, add coriander and flip off the heat.
- Serve without delay with heat brown rice.
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