I'm on a bit of a roll at the moment with recipes and I am so happy about it. My blog primarily started out as a place for me to share recipes so despite swaying away from that for quite a while, I've really got my love for cooking back recently and it's meant I've been making loads of new meals that I want to share. If you haven't already seen, I've shared recipes for Posh Sausage and Beans, Chicken Biryani and also perfect roast potatoes over the last few weeks and today is all about a sweet potato and chickpea curry.
1 onion, finely diced
2 sweet potatoes
2 sweet potatoes
1 tin of drained chickpeas
1 tin of chopped tomatoes
400ml chicken stock
2 tbsp curry powder
1 tsp cumin powder
Salt & pepper
1 tsp cumin powder
Salt & pepper
Method:
1. Pre-heat your oven to 180 degrees and line a baking tray with foil. Peel your sweet potatoes and chop into cubes, pour onto the tray, season with salt and pepper and a drizzle of olive oil. Give everything a good mix and then cook for around 50 minutes. Check on it half way through, tossing the sweet potato to ensure they cook evenly
2. While your sweet potato is cooking you can get started on everything else. Finely dice an onion and gently fry in a pan
3. When the onion has softened, pour in 1 tin of chopped tomatoes, 1 tin of drained chickpeas, 400ml of chicken stock, 2 tbsp of curry powder, 1 tsp of cumin powder and season with salt and pepper. Stir well and leave to simmer for the time the sweet potato has left in the oven (around 40/45 minutes)
4. When the sweet potato is cooked through, add to the curry, mix well and check if it needs any extra seasoning and then serve!
We had ours with rice and naan and it was so filling. The addition of chickpeas to anything like this is always a winner in my eyes. This is a great meal if you're trying to cut back on meat, or just want something a bit more budget friendly. A good one for leftovers too! You could even change up some of the ingredients if you're not keen on sweet potato. One of my favourite curries which I've not made for a while actually is potato and cauliflower so it really is one you can adapt and chuck in whatever you fancy!
Have you tried any new meals recently?
Other recipes - Sausage Cassoulet // Pizza Pasta Bake // Shepherds Pie
2. While your sweet potato is cooking you can get started on everything else. Finely dice an onion and gently fry in a pan
3. When the onion has softened, pour in 1 tin of chopped tomatoes, 1 tin of drained chickpeas, 400ml of chicken stock, 2 tbsp of curry powder, 1 tsp of cumin powder and season with salt and pepper. Stir well and leave to simmer for the time the sweet potato has left in the oven (around 40/45 minutes)
4. When the sweet potato is cooked through, add to the curry, mix well and check if it needs any extra seasoning and then serve!
Have you tried any new meals recently?
Other recipes - Sausage Cassoulet // Pizza Pasta Bake // Shepherds Pie
10 comments
I absolutely love chickpeas so will give this a try.
Love this but I hate chickpeas, I wonder what I could use instead x
Ummm, can you make me dinner please? All your recipe posts sound wonderful. I love chick peas, I love sweet potato so I'd adore this <3
Jenny
http;//www.jennyinneverland.com
It sounds so yummy x
www.ofbeautyandnothingness.co.uk
Hope you do Joy! Chickpeas are such a great addition to a meal to bulk it out aren't they xx
If you're not a fan of chickpeas Debbie, any sort of bean would work well I imagine. I love adding kidney beans to meals or butterbeans would work too. Just other veg would bulk it out nicely though or the original recipe I found actually had chicken too xx
Thank you Jenny! I'm loving making new meals at the moment xx
Thank you Heather xx
I love sweet potatoes in a curry, this sounds lovely x
Sophie
www.glowsteady.co.uk
This sounds so tasty and looks super yummy beautiful, thanks for sharing! 🌸💜
With love, Alisha Valerie x | www.alishavalerie.com
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