Sweet Potato & Chickpea Curry -Vegan

Name: Sweet Potato & Chickpea Curry -Vegan
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 Glug oil; 1 tbsp Cumin seeds; 1 tbsp Turmeric; 1 pinch Garam Masala; 1/2 tsp Chilli Flakes (depending on heat of curry); 1 Large Onion chopped; 50 g Root ginger; 750 g Sweet Potato; 2 tins Chickpeas; 2 tins Chopped Tomatoes; 2 cloves Garlic

Emzy_B @cook_8308142

Bath

This recipe is so quick, easy, cheap and so yummy! 10mins prep max and 30 mins sat on the hob.

Emzy_B @cook_8308142

Bath

This recipe is so quick, easy, cheap and so yummy! 10mins prep max and 30 mins sat on the hob.

Saved

Ingredients

45mins.Prep 10m

4 servings

1Glug oil
1 tbspCumin seeds
1 tbspTurmeric
1 pinchGaram Masala
1/2 tspChilli Flakes (depending on heat of curry)
1Large Onion chopped
50 gRoot ginger
750 gSweet Potato
2 tinsChickpeas
2 tinsChopped Tomatoes
2 clovesGarlic

Saved

Steps

45mins.Prep 10m

1

Heat the oil in the pan on a low heat and add the cumin seeds, garam masala & turmeric. Leave for a few mins and then add the onions, garlic, ginger and chilli flakes and increase to a medium heat for another 2 mins.
2

Add chickpeas (drain and rinse), sweet potato chunks, tinned tomatoes and enough water to cover all the chickpeas and sweet potato.
3

Cover and cook for approx half an hour on a medium- low heat, stirring occasionly and checking of more water is needed. Season when done.
4

Boil rice whilst cooking dish and serve when potato chunks become soft (this will depend based on size of potato chunks).