zoom Sweet potato & chickpea curry

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    Sweet potato & chickpea curry

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    Sweet potato & chickpea curry

    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.  

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4

    Ingredients

    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
    35g raisins
    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 

    Method

    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.

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    Cook’s tip

    Try swapping the almonds for cashew nuts.

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