Sweet Potato and Chick Pea Curry TITLE

Sweet potatoes and chickpeas in a mild and creamy curry sauce make this the perfect quick and easy ‘fake-away’ recipe for a midweek treat – all the flavour of a takeaway, but with a healthy twist!

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I’ve made this recipe time and time again and it never gets old!  One thing that I will say about this curry is that it always tastes better the following day after the spices and vegetables have all had a chance to mingle and get to know each other. If you can, I highly recommend making it the day before you want to eat it, however, it’s still just as tasty eaten straight from the hob.  

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Now I love treating myself to a takeaway now and then, but I know that with a well stocked spice rack, coconut milk and some wonderful fresh produce I can whip up a curry in no time at all.  Let’s be honest, making your own version of your favourite takeaway is healthier and can be ready to serve quicker than actually ordering food in.  Making a delicious ‘fake-away’ at home is made even easier with help from Veetee.

Sweet Potato & Chickpea Curry
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Sweet potatoes and chickpeas in a mild and creamy curry sauce makes this the perfect quick and easy ‘fake-away’ recipe for a midweek treat – all the flavour of a takeaway, but with a healthy twist!
Servings: 4
Author: Jemma Andrew-Adiamah
Ingredients
  • 1 tin of cooked chickpeas
  • 3 sweet potatoes , peeled and cubed
  • 2 cups spinach
  • 1 red onion
  • Thumb size ginger , grated
  • 1 clove garlic , minced
  • 1 can full fat coconut milk
  • 2 tbsp tomato puree
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp dried chilli flakes
  • 1 tsp garam masala
  • 2 packs of Veetee wholegrain brown rice
Instructions
  1. Peel and dice the onion and cook for 5 minutes on a medium heat in a large pan.
  2. Add the sweet potato and cook for a further 5 minutes. Pour in the spices and tomato paste and cook for 2 minutes or until aromatic.
  3. Pour in the coconut milk and chickpeas and bring the curry to a simmer. Leave on a gentle heat for 20 minutes.
  4. Next add in the spinach and allow the heat to wilt the leaves.
  5. Season to taste and serve with Veetee wholegrain brown rice.
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There’s something for everyone in Veetee’s range of microwaveable pre-cooked rice range.  I served my curry with their wholegrain brown rice because I love the nutty flavour, but it would go equally well with the pilau rice or golden vegetable rice as well.  

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If sweet potato isn’t your bag you can easily change-up the recipe and add in your favourite vegetables or even meat if you’re not a vegetarian. I think the meatiness of aubergine would work really well with the chickpeas and butternut squash is always a great companion to coconut milk. 

What is your favourite ‘fake-away’ recipe to make at home? 

*Recipe commissioned by Veetee, but all opinion are my own