40 mins
Not Too Tricky
serves 4
About the recipe
Sweet potato, chickpeas and greens are the best of mates and work together in beautiful harmony in this speedy veg curry. Chickpeas are a brilliant, inexpensive, plant-based protein – they bring a creamy heartiness to this dish, and will satisfy veggies and meat eaters alike.
Ingredients
olive oil
250g frozen chopped onion
400g frozen sweet potato chunks
4 tablespoons tikka masala paste
1 x 400g tin of chickpeas
1 x 400g tin quality plum tomatoes
300g spring greens, or other spring veg, such as Swiss chard, cabbage, spinach
4 tablespoons natural yoghurt or plant-based yoghurt, to serve
cooked rice or naan, to serve
optional: mango chutney, to serve
Top Tip
Any leftover curry can be frozen for up to 3 months.
Method
- Drizzle 1 tablespoon of olive oil into a large wide shallow pan on a high heat. Add the onion and sweet potato and cook for 5 minutes, then stir in the curry paste and cook for 10 minutes, or until golden, scraping up any sticky bits from the base of the pan.
- Add the chickpeas, juice and all, and mash a few with a fork. Scrunch in the tomatoes and add 1 tin’s worth of water. Bring to the boil, then turn the heat down and simmer for 15 minutes, or until thickened.
- Push the curry to one side of the pan. Slice and add the sliced spring greens, then cover and simmer for 5 minutes, or until wilted (if cooking different greens, simply adjusting the cooking time accordingly).
- Stir half the greens through the curry, then divide the curry and greens between warm plates and serve with rice or warm naans, a dollop of yoghurt and mango chutney, if you like.
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