Sweet Potato & Chickpea Curry
Slow Cooker: 2.5 hours
Ingredients
400g can drained chickpeas
2 big sweet potatoes
1 tennis ball sized onion
1 can chopped tomatoes + 1 can water
2 teaspoons of flour or cornflour
2 teaspoons of Garam Masala or curry powder
2 tablespoons of oil for cooking
fresh coriander for garnish
Method
ON THE HOB (25 mins cooking time)
1 Peel and dice the onion and potato into 2 cm chunks.
2 In a pan, on a medium heat, gently fry the onion gently in the oil
for 5 minutes to soften.
3 Add the sweet potato, drained chickpeas and garam masala.
4 Sprinkle the flour over the top and mix it in well.
5 Add the tinned tomatoes refill the can with water and add.
6 Increase the heat to bring to the boil. Reduce the heat and cook
for 10-15 mins, until the potato is cooked, stirring regularly.
USING A SLOW COOKER (2.5 hours cooking time)
1 Put the slow cooker on HIGH to warm up.
2 In a pan, on medium heat, gently fry the onion for about 5
minutes to soften. (If you're in a hurry - Skip stage 2. Its adds
flavour but is not vital.)
3 Add the sweet potato, drained chickpeas and garam masala.
4 Sprinkle the flour over the top and mix it in well.
5 Add the tinned tomatoes refill the can with water and add.
6 Increase the heat to bring to the boil then transfer to the slow
cooker bowl. Put the lid on. Leave to cook on LOW for 2 1/2 hours
(if you are adding meat cook on LOW for 4 hours).
Variations
At the beginning of cooking:
Add 2 crushed garlic cloves and 1cm grated ginger to onions for more flavour.
1 tsp cumin or chilli powder
1 can of coconut milk
2 handfuls dried red lentils
Diced chicken
Towards the end of cooking:
Add fresh or frozen spinach, kale or green beans, peas 2 minutes before the end of cooking.
You could use white potato instead of sweet potato.
