Chickpea, Sweet Potato & Tomato Curry

Name: Chickpea, Sweet Potato & Tomato Curry
Ingredients: 750g/1lb 10oz sweet potatoes, peeled and chopped into bite-sized pieces (a mixture of white and sweet can also be used if that’s all you have); 1 medium white onion, finely sliced or chopped; 3 cloves garlic, crushed; 1 tbsp oil; 1 tbsp cumin seeds; Ginger, 50g/scant 2oz, peeled and grated (use a teaspoon to peel, much quicker than a knife); 1 pinch chilli flakes OR ½ tsp chilli powder (add a smaller amount and taste it first if you’re very sensitive to heat); 1 heaped tsp garam masala; Salt; black pepper; 1 x 400g tin tomatoes – whole are best as less watery. Chop them up in the pan; 300-500ml water or vegan stock (if using stock, reduce the amount of salt used); Optional: finely shredded cabbage/spring greens or roughly chopped spinach, Swiss chard or kale; ALL KITTED OUT Chopping board; sharp knife, veg peeler; garlic crusher; measuring spoons, teaspoon, grater, tin opener, wooden or silicone spoon, medium-large saucepan

www.veganrecipeclub.org.uk

This is a lovely, simple curry to make that also looks colourful and pretty. Plus it's pretty budget-conscious too. Nearly everything can be bought from Aldi or Lidl. A good...

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Ingredients

750g/1lb 10oz sweet potatoes, peeled and chopped into bite-sized pieces (a mixture of white and sweet can also be used if that’s all you have)
1 medium white onion, finely sliced or chopped
3 cloves garlic, crushed
1 tbsp oil
1 tbsp cumin seeds
Ginger, 50g/scant 2oz, peeled and grated (use a teaspoon to peel, much quicker than a knife)
1 pinch chilli flakes OR ½ tsp chilli powder (add a smaller amount and taste it first if you’re very sensitive to heat)
1 heaped tsp garam masala
Salt
black pepper
1 x 400g tin tomatoes – whole are best as less watery. Chop them up in the pan
300-500ml water or vegan stock (if using stock, reduce the amount of salt used)
Optional: finely shredded cabbage/spring greens or roughly chopped spinach, Swiss chard or kale
ALL KITTED OUT Chopping board; sharp knife, veg peeler; garlic crusher; measuring spoons, teaspoon, grater, tin opener, wooden or silicone spoon, medium-large saucepan