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Sweet potato & chickpea curry
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Packed with good-for-you vegetables, this flavoursome veggie curry is a great way to get more of your 5 a day. Serve with the quinoa, some poppadoms, chutney and naan breads for a real feast.
1 tbsp sunflower oil
1 large onion, finely chopped
350g cauliflower florets
3 tbsp Cooks’ Ingredients Tikka Curry Paste
350g sweet potatoes, peeled and cut into 2cm cubes
500ml vegetable stock
400g can chopped tomatoes
Juice of ½ lemon
400g can chickpeas, drained and rinsed
115g pack baby spinach
25g toasted flaked almonds
200g Love Life Bulgur Wheat with White & Red Quinoa, cooked to serve
1. Heat the oil in a large saucepan and cook the onion and cauliflower for 6-8 minutes until starting to turn golden and soften. Stir in the curry paste and cook for 1 minute.
2. Stir in the sweet potatoes, raisins, stock and chopped tomatoes. Cover and cook gently for 15-20 minutes, stirring occasionally, until the cauliflower is tender and the sauce is thickened.
3. Stir in the lemon juice, chickpeas and spinach and cook for a further 2-3 minutes. Scatter over the toasted flaked almonds and serve with the white and red quinoa mix.
Try swapping the almonds for cashew nuts.
Typical values per serving:
This recipe was first published in December 2016.