As the sunshine starts to disappear we all need a good pick me up now and again.
If you are mindful of what you and your family eats then this warming and healthy protein packed vegetarian chickpea curry with baked sweet potatoes recipe could be the answer.
Just what you need when the weather outside is frightful.
Chickpea Curry & Sweet Potatoes
- 4 sweet potatoes
- 1 tbsp coconut oil
- 1 ½ tsp cumin seeds
- 1 large onion, diced
- 2 garlic cloves, crushed
- Ginger, thumb sized, finely grated
- 1 green chilli, finely chopped
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp turmeric
- 2 tbsp tikka masala paste
- 2 x 400g can chopped tomatoes
- 2 x 400g can chickpeas, drained
- Lemon wedges and coriander leaves, to serve
How To Make Chickpea Curry & Sweet Potatoes
Heat oven to 200C/180C fan/gas 6.
Stab the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.
Melt the coconut oil in a large saucepan over medium heat.
Add the cumin seeds and fry for 1 minute then add the onion and fry for 7-10 mins until softened.
Put the garlic, ginger and green chilli into the pan and cook for 2-3 minutes.
Add the spices and tikka masala paste and cook for a further 2 minutes then add the tomatoes.
Bring to a simmer and then add the chickpeas and cook for a further 20 mins until thickened.
Season with salt and pepper.
Place the roasted sweet potatoes on four plates and cut open length ways.
Serve the chickpea curry over the sweet potatoes and add a squeeze of lemon.
Sprinkle with coriander then chow down.