Easy One Pot Sweet Potato & Chickpea Curry
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Preparation Time: 15 minutes | Cooking Time: 30 minutes | Freezable?: Yes
Easy vegetarian curry dish for one, ideal laid back supper, easy on the washing up and easy on your budget.
Tasty low cost curry, ideal midweek meal that’s easy on the washing up and easy on your budget.
- 1 tbsp oil
- ½ cumin seeds
- ½ finely sliced onion
- 1 crushed garlic clove
- ½ tsp chilli flakes (to your taste)
- 25g peeled & grated root ginger
- ½ can of tinned chickpeas
- ½ can of tinned tomatoes
- 375g sweet potato
- salt & pepper to taste
- cooked rice to serve
Easy one pot veggie curry recipe which you can mix and match with any spices,- and just about any other veggies you’ve got going spare. Beans, (no not baked beans!), squash, cauliflower, potatoes, they can all be thrown in the pot .
- Heat a large pan over a medium heat and then add the cooking oil. Add the cumin seeds once its hot, frying for a minute or until you can smell the aromatic fragrance they give off. Add the finely sliced onion and a pinch of salt and cook for a further 5-6 minutes until the onion is clear and soft. Then add the ginger, garlic and chilli flakes, frying for a further 3 minutes.
- Add the (drained and rinsed) chickpeas, cubed sweet potato and tomatoes to the pan, top up all the ingredients up with just enough water to cover the everything.
- Bring to a simmer, give it a stir and cover the pan with a lid. Keep the pot simmering over a medium low heat for 25-30 mins, or until the potatoes are soft and beginning to break apart and the sauce has thickened, add a little water if needed when its cooking.
- Meanwhile cook your rice, Basmati rice generally works best for curries.
- Do a quick taste check. season with salt and pepper and serve straight away with the rice.
Quick Cooks Tip – this looks and tastes even better if you stir in some frozen or fresh spinach for an extra boost. Also looks good served with a few torn Coriander leaves if you have some.
The recipe makes enough for two servings, so leave it to cool in the pan, then spoon into portion-sized containers or freezer bags and freeze. Keeps for up to 3 months.
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