Monday, 9 February 2015

Sweet Potato and Chickpea Curry - Healthy Recipe

I recently fancied making a curry and as I follow the Slimming World plan, I prefer to make my food from scratch so I know exactly what goes into it. I sort of made this up as I went along but it was absolutely delicious, and very budget friendly. This recipe made enough for 2 so I ate one portion and put the other in the fridge for lunch the next day.

Sweet Potato and Chickpea Curry Recipe

Ingredients
1 can of chopped tomatoes
1 can of chickpeas
1 red onion
2 Spring onions
1 Sweet Potato
1 tsp chilli powder
1tsp ginger
1 tsp cumin seeds
1 garlic clove
frylight

Sweet Potato and Chickpea Curry Recipe

Firstly, I fried off the cumin seeds in frylight for a couple of minutes until they were lightly toasted.

Sweet Potato and Chickpea Curry Recipe

  I then sprayed a bit more frylight into the pan and added my red onion and my spring onions which I chopped into small pieces. I fried these off until they started to go soft.
Sweet Potato and Chickpea Curry Recipe

I then added my chilli powder, garlic and ginger. You can of course alter these quantities depending on how spicy you like it. I like mine quite mild with a bit of zing and these amounts were just right.

Sweet Potato and Chickpea Curry Recipe

After a couple of minutes I added the drained chickpeas, chopped tomatoes and chopped sweet potato. I mixed this together to combine the flavours and then topped the pan off with water to cover the potato.

Sweet Potato and Chickpea Curry Recipe

I let this simmer for about 25 minutes, in the meantime I cooked some rice to go with it.

Sweet Potato and Chickpea Curry Recipe

Once the sauce had thickened, and the potato was soft I served the curry up with rice. It was absolutely delicious.

Sweet Potato and Chickpea Curry Recipe
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1 comment

  1. Would love to know the the calories in this dish, I'm a calorie count dieter.

    ReplyDelete

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