Sweet Potato & Chickpea Curry
Course:
dinner, lunch, Main Course
Cuisine:
Indian
Keyword:
chickpeas, curry, sweet potato
Gather
- 1 x 400 g tin chickpeas
- 1 teaspoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- pinch of salt (if required)
- 1 large sweet potato (baked, steamed or boiled)
- splash (or two) milk of choice (I used unsweetened oat)
- 1-2 cups pre-cooked/frozen vegetables (broccoli, peas, beans etc.)
Prepare
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Empty the chickpeas and the liquid (aquafaba) into a medium saucepan and start to heat through.
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Add the spices (& salt if using) and mix through.
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Take the cooked sweet potato out of its skin and roughly mash with a fork. Add this to the pan and stir to mix in. Turn the heat down to low and check the consistency. Add milk to loosen the sauce.
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Chop your cooked vegetables into bite size pieces if necessary and add to the pan.
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Allow to heat through and let the flavours meld. Do a taste test and adjust the spices and seasoning as needed. Add more milk if you want more sauce, and turn the heat up if you need the sauce reducing.
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Serve & Enjoy!
