Dinner

Sweet Potato & Chickpea Curry

Warming vegan curry with sweet potatoes, chickpeas and coconut milk in a korma-spiced sauce over basmati rice.

StandardVegetarianVeganGluten Free
208
kcal
5g
Protein
30g
Carbs
8g
Fat
£0.28
Per Serving
⏱ Prep: 10 min 🍳 Cook: 25 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Sweet Potatoes 3 medium sweet potatoes 129 kcal
Chickpeas (tinned) 2 tins (drained) 142.8 kcal
Coconut Milk (tinned) 1 tin 197 kcal
Tinned Tomatoes 1 tin 18 kcal
Curry Paste (korma) 3 tbsp 30.6 kcal
Basmati Rice 320g (dry) 282.4 kcal
Olive Oil 1 tbsp 33.6 kcal
👨‍🍳 Method
  1. 11. Peel and cube sweet potatoes into 2cm pieces.
  2. 22. Heat olive oil in a large pan; fry curry paste 1 minute.
  3. 33. Add sweet potatoes; cook 3 minutes.
  4. 44. Add chickpeas, tinned tomatoes and coconut milk. Stir well.
  5. 55. Simmer 20 minutes until sweet potato is tender.
  6. 66. Cook basmati rice per packet instructions and serve alongside.

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