Sweet Potato and Chickpea Curry

This perfectly divine meat-free curry will have your taste buds singing

Prep time

mins

Cooking time

mins

Serves

Per serving

416

kcal

Ingredients

40g canned chickpeas, (drained weight)

140g sweet potatoes, peeled and diced into 1cm cubes

55g basmati rice (dry weight)

0.5 tsps fennel seed

0.5 tsps mixed spice

Rapeseed Oil Spray

0.5 small red pepper, deseeded and diced

1 spring onion, cleaned, root removed and chopped

1cm piece of fresh ginger root, grated

0.5 tsps dry chilli flakes

1 tsp garam masala

1 tsp turmeric

120ml vegetable stock

1 small garlic clove, peeled and finely chopped

Heat a non-stick frying pan over medium heat, add a couple of sprays of rapeseed oil and fry the chopped spring onion, red pepper, diced sweet potato and garlic for 3-5 minutes. Stir in ginger, garam masala, fennel seeds, mixed spice, chilli and turmeric.
Bring a pan of water to the boil, add the rice and cook, drain and keep warm.
In the meantime add the stock and chickpeas to the frying pan, bring to the boil, then reduce to a simmer and cook for 15-20 minutes until the liquid has absorbed and the sweet potato is tender.
To serve place the rice on a warmed plate, top with the curry and sprinkle over a little fresh coriander if using.