Sweet Potato & Chickpea Curry

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK
  • TO SERVE

Nutritional

  • Serving Size: 1 (471.1 g)
  • Calories 261.6
  • Total Fat - 8 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 376.5 mg
  • Total Carbohydrate - 43.7 g
  • Dietary Fiber - 8.7 g
  • Sugars - 15.4 g
  • Protein - 7.7 g
  • Calcium - 102.7 mg
  • Iron - 3 mg
  • Vitamin C - 57.5 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large saucepan over a medium heat and add onion, ginger paste and coriander steams and cook, stirring occasionally, for about 3 minutes or until soft.

Step 2

Add curry paste and cook, stirring, for 1 minutes or until fragrant and then add sweet potato, tomatoes, stock and chickpeas and bring to a boil, cover, and gently boil, covered, for 12 minutes and then stir in peas and cook for a further 3 minutes, or until sweet potato is tender and sauce is slightly thickened.

Step 3

Stir in coriander leaves and serve with steam rice and garnished with extra coriander.

Tips & Variations


No special items needed.

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