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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 essential Waitrose sunflower oil
1 large essential Waitrose 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
Juice of ½ essential Waitrose lemon
400g can essential Waitrose Chick Peas, drained and rinsed
115g pack baby spinach
25g toasted flaked almonds
200g Waitrose 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.