Sweet potato curry
Preparation time: 20 minutes
Cooking time: 50 - 55 minutes
Nutrition: Per serving
541 Kcal Fat
This hearty curry is packed full of the good stuff! It boasts 3 of your 5-a-day, is high in fibre and healthy fats.
1 medium size sweet potato, peeled and cut into 2cm pieces
2 tbsp rapeseed or sunflower oil
2 medium size onions, finely diced
3 garlic cloves, peeled and crushed
10g fresh root ginger, peeled and finely grated
1 tsp sweet paprika
2 tsps ground tumeric
1 tsp medium curry powder
¼ tsp hot chilli powder
1 tsp ground coriander
1 tsp garam masala
4 green cardamom pods, crushed
227g can chopped tomatoes
1 tbsp tomato purée
½ green pepper, deseeded and cut into 1cm pieces
1 green chilli, finely diced
250ml reduced salt vegetable stock
2 medium tomatoes, quartered
A small pinch salt
400g can chickpeas, drained and rinsed
For the garam masala ‘raita’
150g pot Alpro Plain No Sugars alternative to yogurt
1 tsp garam masala
½ tbsp dried mint
Preheat the oven to 190°C/170°C Fan/Gas mark 5.
Line a baking tray with baking parchment. Toss the sweet potato pieces with 1 tablespoon oil and spread out on the tray. Bake for 20-25 minutes until lightly caramelised and tender.
Meanwhile, add the remaining 1 tablespoon oil to a medium saucepan and warm over a low to medium heat. Fry the onions for 8-10 minutes, or until very soft. Add the crushed garlic and ginger and stirring cook for another 1-2 minutes.
Stir in the paprika, turmeric, curry powder, chilli powder, coriander, garam masala and crushed cardamom pods to make a thick paste. Cook for 1-2 minutes, adding a little extra oil if it seems dry.
Add the canned tomatoes and tomato purée and cook for 2-3 minutes until it becomes a paste again. Add the green pepper, green chilli, vegetable stock, fresh tomatoes and a pinch of salt. Bring to a simmer then reduce the heat to low and cook gently for 35-45 minutes until the sauce has thickened. Add the chickpeas and sweet potato to the curry and warm through.
To make the garam masala ‘raita’, mix all the ingredients together and season. Serve with the curry.