Waitrose and Partners
Sweet potato & chickpea curry

Sweet potato & chickpea curry

4.5 out of 5 stars(2) Rate this recipe
VegetarianHealthy
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook35 mins
  • Total time55 mins

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Ingredients

  • 1 tbsp essential Waitrose sunflower oil
  • 1 essential Waitrose large Onion, finely chopped
  • 350g essential Waitrose cauliflower, cut into florets
  • 3 tbsp Cooks’ Ingredients Tikka Curry Paste
  • 350g essential Waitrose sweet potatoes, peeled and cut into 2cm cubes
  • 35g essential Waitrose raisins
  • 500ml vegetable stock
  • 400g can essential Waitrose chopped tomatoes
  • ½ essential Waitrose Juice of lemon
  • 400g essential Waitrose Chick Peas, drained and rinsed
  • 115g baby spinach
  • 25g toasted flaked almonds
  • 200g Waitrose 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.

Cook’s tip

Try swapping the almonds for cashew nuts.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,290kJ/ 544kcals

Fat

16g

Saturated Fat

2.4g

Carbohydrates

80.4g

Sugars

22g

Fibre

15.1g

Protein

19.5g

Salt

0.7g

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