Sweet Potato and Chickpea Curry Recipe
Try our sweet potato and chickpea curry for your next Friday night dinner. It’s rich and hearty yet full of nutrients
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 www.olivemagazine.com.
Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Stove
- Kitchen scale
- Measuring spoon
- Wooden spoon
- Colander
- Can opener
- Peeler
Ingredients
- 1 tbsp ghee or vegetable oil
- 1 large onion very finely sliced
- 2 garlic cloves finely chopped
- whole bunch of coriander (25g) stalks finely chopped, leaves reserved for later
- 1 tbsp fresh minced ginger or ginger purée
- 2 tsp turmeric
- 1 tbsp garam masala
- ½ tsp chilli powder (we used Kashmiri)
- 2 large vine tomatoes (250g) finely chopped
- 1 tbsp tomato purée
- 1 x 400ml tin light coconut milk
- 500g sweet potatoes peeled and cut into rough 2cm pieces
- 2 x 400g tins chickpeas drained
- 40g ground almonds
- whole bunch of coriander (25g) finely chopped
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