Chickpea & Sweet Potato Korma
This delicious creamy vegan curry is packed with flavour. Mild and rich tasting this is a perfect family meal and an ideal way to cram in plenty of veggies. Serve with rice, quinoa or cauliflower...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring spoon
- Wooden spoon
Ingredients
- 1tsp cumin seeds
- 1tsp coriander seeds
- 1 small onion
- 2 garlic cloves chopped
- 1cm piece of ginger chopped
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- Pinch of hot chilli powder
- 3 tbsp tomato puree
- 400g can light coconut milk
- 75ml vegetable stock
- 2tbsp lemon juice
- 1 red pepper, cut into chunks
- 200g baby spinach leaves
- 200g frozen peas
- 350g sweet potato chunks (about 2 sweet potatoes chopped)
- 1 can chickpeas drained
- Handful of cashew nuts (30g)
- Fresh coriander
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