This budget-friendly Sweet Potato and Chickpea Curry is a flavor-packed delight that’s perfect for a cozy and easy supper. With just a handful of pantry staples, it’s both economical and delicious!
- Ingredients:
- 1 tbsp vegetable oil
- 1 tbsp cumin seeds (or ½ tbsp ground cumin)
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- ½–1 tsp chilli flakes (to taste)
- 50g fresh root ginger, peeled and grated
- 1½ x 400g tins chickpeas, drained and rinsed
- 400g tin chopped tomatoes
- 750g sweet potato, peeled and cut into bite-sized cubes
- Salt and black pepper
- 200g rice (to serve)
- Method:
- Sauté Spices: Heat oil in a large saucepan. Add cumin seeds and fry until aromatic. Add onion and a pinch of salt, cooking until soft and translucent. Stir in garlic, chilli flakes, and ginger.
- Combine Ingredients: Add chickpeas, tomatoes, and sweet potato. Pour in enough water to cover and bring to a simmer.
- Simmer: Cover and cook on medium-low heat for 25–30 minutes until sweet potatoes are tender and sauce is thickened. Add water if needed.
- Cook Rice: Prepare rice according to package instructions.
- Season and Serve: Season curry with salt and pepper. Serve hot with rice.
Enjoy a comforting and nutritious meal that won’t break the bank!
