Sweet potato and chickpea curry

I made this sweet potato and chickpea curry when I was in the mood for something vegan and craving something really flavoursome.

The ingredients in this curry are low calorie, packed with vitamins and minerals, and anti-inflammatory properties. I served mine with brown rice.

Serves 2

Cook time: 50 minutes | Prep time: 10 minutes | Total: 60 minutes

What you’ll need

2 medium sweet potatoes chopped

60g chickpeas

1/2 brown onion finely chopped

3 crushed cloves of garlic

350ml oat milk

2 tsp garam masala

1 tsp turmeric powder

1 tsp coriander

1/2 tsp harissa

1/2 tsp sumac

1/2 tsp cumin

1/2 tsp mild paprika

1/2 tsp cinammon

As many green beans as you like

Pinch of salt

Method

1. First add your onion to a well oiled pan. This will need to be on a high heat

2. Fry for a couple of minutes before adding your garlic. Give it a good stir

3. Now add to a jug your milk, garam masala, turmeric powder, coriander, harissa, sumac, cumin, paprika, and cinnamon. Stir and pour over the garlic and onions. Stir and add salt

4. Add your sweet potato and lower the heat all the way down. Cover and leave for 20 minutes

5. At 20 minutes, stir, and cover again for 20 minutes. Make sure the heat is low. If your milk has dried up a little, feel free to add a splash of milk, but no more than 50ml

6. At the 20 minute mark (40 in total) add your green beans, stir in, cover, and leave for 10 minutes

***If you are thinking about a major diet change, please consult your GP first and do your research***

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