I think it comes down to the fact that for most of the year it’s bloody freezing in the UK.
But like you I don’t want to pile on the pounds from food even though it’s a great comforter and makes me feel good.
So if you’re careful with portion control and would like the taste of India to full your stomach as well as your home, check out this simple recipe.
- 2 cans of chickpeas
- 400g sweet potatoes, peeled and cubed
- 2 teaspoon olive oil
- 2 onions finely chopped
- 1 tbsp minced garlic
- 1 tsp mixed curry powder
- 1tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 pinch of chilli powder (optional)
- 2 cans chopped tomatoes
- 1 tbsp lemon juice
How to make sweet potato and chickpea curry
Add the olive oil to a large saucepan or dutch oven and gently heat.
Add the chopped onions being careful not to fry them brown but to soften them on a low heat.
Add the minced garlic and cook for 1 minute.
Add in the tinned tomatoes and spices making sure to stir everything in thoroughly.
Cook for two or three minutes.
Add the chickpeas and sweet potato.
Mix everything in well.
Add in a little of the water to your desired consistency then season with salt and pepper.
Add fresh lemon juice and serve with rice.