Quick Chilli Chickpea and Sweet Potato Curry Recipe
This vegetarian curry is so quick and easy but delicious, I wish I could take credit for it, unfortunately the base recipe was from a very old Good Food Magazine I found in the garage. The original recipe didn’t serve it with rice or contain some of the vegetables, they just simply put it in a chapati and ate it wrap style.
It would also go great in the puri breads I made for this curry a while back but still haven’t posted the recipe.
This serves two greedy people and takes about 20 minutes, I did it all in one pan but if you want to start the tomatoes reducing earlier then you could do that in a separate pan.
- 200g tin of chickpeas, drained and rinsed.
- 300g sweet potato, peeled and roughly diced
- 100g, baby spinach, washed and drained.
- 1/2 green pepper, thinly sliced
- 5 chestnut mushrooms, sliced
- 2 tsp curry powder (use which ever heat your are comfortable with)
- 1/2 tsp chill flakes
- 1/2 tsp chilli powder
- Small bunch of fresh coriander, chopped.
- 400g tin of chopped tomatoes
- Pinch of brown sugar
- 2 chapatis (or more if you are hungry)
- Cooked Rice to serve with
- Greek Yoghurt to serve with
- Olive Oil
- Put the sweet potatoes in a pan of cold water, cover and bring to the boil, boil for 10 minutes until the potato is cooked and soft.
- Drain the potatoes and set aside.
- Put a glug of oil in the pan and fry the mushrooms and peppers until soft, add the chickpeas and tomatoes along with the curry powder and chillis. Stir well.
- Add the pinch of brown sugar, this really enhances the tomato flavours and brings out their sweetness.
- Simmer for 5 minutes or so until the tomatoes start to thicken.
- Add the spinach and coriander, stir well. once the spinach starts to wilt add the potato and warm through.
- Serve with the rice, a dollop of Greek Yoghurt and a chapati.