Chickpea And Sweet Potato Curry
Easy, tasty curry recipe for an everyday supper
Equipment
- Large frying pan with lid
Ingredients
- 1 teaspoon groundnut or sunflower oil
- 1 small onion peeled and sliced
- 1 cm root ginger peeled and thinly chopped
- 1 clove garlic peeled and chopped
- 1 red pepper deseeded and chopped
- 1 large sweet potato peeled and chopped
- 400 g tin chickpeas drained and rinsed
- 1/4 jar curry paste of your choice
- 400 g chopped tomatoes
- 150 g frozen peas
- 2 tablespoons balsamic vinegar optional
- 1 tablespoon lemon juice
Instructions
- Heat the oil in a large frying pan
- Fry the onion, ginger and garlic and cook for about 10 minutes, stirring regularly until the onion is soft
- Next add the pepper and butternut squash and stir
- Add the chickpeas
- Add the curry paste and stir well
- Then add the tomatoes and vinegar
- Add about 150ml water and stir (rinse out your tomato tin with the water)
- Put the lid on your frying pan, or place in a casserole
- Cook on a gentle heat on the hob for 30 minutes
- Add the peas
- Bring back to the boil and simmer for a further 5 minutes
- Serve with rice or Nan bread