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Sweet Potato, Kale & Chickpea Curry

Here's how you make Sweet Potato, Kale & Chickpea Curry
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  • Servings: 4
  • Prep: 20m
  • Cook: 30-40m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 tablespoon oil (peanut oil or other mild-flavoured oil)
  • Curry leaves (12 leaves)
  • 1 teaspoon mustard seeds (heaped teaspoon, black seeds)
  • 1 brown onion, diced (large onion)
  • Ginger (1 x 3cm piece, grated)
  • 3 garlic cloves, minced
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground coriander (heaped teaspoon, toasted in a dry pan)
  • 1 teaspoon ground cumin (heaped teaspoon, toasted in a dry pan)
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon ground turmeric
  • Chilli flakes, pinch of
  • 500 grams sweet potato (orange, diced into 2cm cubes)
  • 480 grams coconut milk (2 cups)
  • 200 ml vegetable stock
  • 400 grams garbanzo beans (tinned, drained and rinsed, chickpeas)
  • 250 gram kale (washed, stalks removed and coarsely chopped)
  • 1/2 lemon, juiced
  • TO SERVE
  • Plain yoghurt
  • Steamed basmati rice
  • Lime wedges
  • Chutney
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat the oil in a large, heavy based saucepan over medium heat and add the curry leaves and mustard seeds, stirring, until the seeds start to pop and then add the onion, ginger, garlic and salt and turn the heat down to low and cook for 10 to 15 minutes stirring occasionally, until the mixture is soft and aromatic.

  • Step 2: Stir in the coriander, cumin, cardamom, pepper, turmeric and chilli and then add the sweet potato to the mix and cover with the coconut milk and stock and turn the heat back up to bring the curry to simmering point, then lower the heat again and cook for 10 to 15 minutes until the sweet potato is just tender.

  • Step 3: Add the chickpeas, then the kale, and cook for a further 5 minutes and when the kale is wilted, add the lemon juice and season to taste, and make any adjustments required.

  • Step 4: Serve with a swirl of plain yoghurt, the rice, lime wedges and chutney.

We hope you enjoy this recipe!

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