Sweet potato & chickpea curry

Name: Sweet potato & chickpea curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp essential Waitrose sunflower oil; 1 essential Waitrose large Onion, finely chopped; 350 g essential Waitrose cauliflower, cut into florets; 3 tbsp Cooks’ Ingredients Tikka Curry Paste; 350 g essential Waitrose sweet potatoes, peeled and cut into 2cm cubes; 35 g essential Waitrose raisins; 500 ml vegetable stock; 400 g can essential Waitrose chopped tomatoes; ½ essential Waitrose Juice of lemon; 400 g essential Waitrose Chick Peas, drained and rinsed; 115 g baby spinach; 25 g toasted flaked almonds; 200 g Waitrose Bulgur Wheat with White & Red Quinoa, cooked, to serve

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

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.
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.
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.