Sweet Potato Chickpea Curry

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.

Sweet Potato Chickpea Curry

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

1. Chop the garlic and ginger finely.
2. Dice the onion.
3. Peel the candy potato and reduce it into 2x2cm cubes.
4. Cut the tomatoes into 1x1cm cubes.
5. Drain and rinse the chickpeas below walking bloodless water.
6. Heat the oil in a heavy backside deep pan.
7. Add the onions and sauté for a few minutes till barely golden.
8. Add the garlic, ginger, and spices and sauté till fragrant.
9. Put the candy potatoes in the pan add water, ample to cowl all the potatoes.
10. Season with salt and pepper.
11. Bring it to a boil and let it cook dinner for 10-15 minutes.
12. Add the chickpeas, tomatoes and let it prepare dinner uncovered for 5-10 minutes.
13. Once the potatoes are cooked and beginning to ruin slightly, add the coconut milk and regulate the seasoning.
14. Bring it to a boil, add coriander and flip off the heat.
15. Serve without delay with heat brown rice.