Sweet Potato and Chickpea Curry
Serves: 4-6
 
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 large cloves garlic, crushed
  • 2.5 cm piece fresh ginger, grated
  • 1 red chilli, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 x 400 ml tin diced tomatoes, with juices
  • 1 x 400 ml tin coconut milk
  • 1 medium sweet potato, peeled and cut into 2 cm cubes
  • 1 x 400 ml tin chickpeas, drained and rinsed
  • 250 – 300 grams pumpkin, peeled and cut into 2.5cm cubes
  • 1 zucchini, cut into large chunks
  • ½ red capsicum, cut into large chunks
  • large handful baby spinach leaves
To serve
  • basmati rice
  1. Heat the oil in a large saucepan, and fry the cumin seeds for two minutes until they splutter.
  2. Add the onion, garlic, ginger and chilli and fry for 5 minutes, or until the onion is soft and translucent.
  3. Add cumin powder, coriander, turmeric and salt and fry for 3-4 minutes.
  4. Add the sweet potato, pumpkin, zucchini, capsicum and stir to coat with the spices. Add the chickpeas, tomatoes, and coconut milk. Stir to combine, and simmer over medium heat for 20 to 30 minutes, until the sweet potatoes are cooked.
  5. Stir in the spinach and cook for a couple of minutes until wilted. Check seasoning adding salt and chilli to taste.
  6. Serve with basmati rice.
Recipe by Villiers Brown at https://villiersbrown.com/sweet-potato-and-chickpea-curry/