Chickpea Sweet Potato Peanut Curry
Ingredients
- 1 medium onion, diced
- 2 cloves garlic OR 2 tsp garlic granules
- 1 red pepper, diced
- 1 medium sweet potato, chopped into bite-sized chunks
- 5 baby corn, sliced
- 1 veggie stock cube (I use OXO)
- 1 tsp ground ginger
- 1 tsp cumin powder
- 1 tbsp curry powder
- 1 can of chickpeas, drained and rinsed
- 400g passata or chopped tomatoes
- 2 tbsp smooth natural peanut butter
- 150ml water
- juice of 1 lime
- salt and pepper, to taste
Preparation
Sauté the onion and minced garlic cloves (if using) in a large saucepan using a little water or oil on medium heat for 3 minutes until the onion is almost soft.
Next, add in the chopped red pepper, cook for 5 minutes until all is soft.
Stir in the chopped sweet potato and baby corn, sauté for 5 minutes, then stir in all the spices (including the garlic granules if you're not using garlic cloves), cook for a further 1 minute until fragrant.
Pour in the passata or chopped tomatoes, chickpeas, veggie stock cube, peanut butter, lime juice and a little water at a time.
Bring it all to a boil, then once it starts to bubble, turn the heat down to low and simmer for 30 minutes, season well with salt and pepper, and leave to simmer until the sauce has become thicker and has reduced. Also, the sweet potato should be soft.
Serve with rice and enjoy.
