Sweet Potato and Chickpea Curry

Name: Sweet Potato and Chickpea Curry
Cook time: 25 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1 x 400ml tin coconut milk; 1 tbsp curry powder; 750 g peeled (diced sweet potatoes); 1 tin of chickpeas

Serves 4

Cook: 25 mins

Dairy Free

Serves 4

1 x 360g jar Ballymaloe 100 Recipe Sauce

1 x 400ml tin coconut milk

1 tbsp curry powder

750 g peeled diced sweet potatoes

1 tin of chickpeas

Method

Step 1

Prep: Drain and rinse the chickpeas and kidney beans. Dice the sweet potato.

Step 2

Pour the Ballymaloe 100 Recipe Sauce and coconut milk into a large saucepan. Add a splash of water to the empty jar and swish it around to catch all the sauce still clinging to the sides, then add that to the pan too. Add the curry powder and stir to combine.

Step 3

Add the diced sweet potato and bring to a boil, then reduce the heat and simmer for 25 minutes, stirring occasionally. Add the chickpeas and kidney beans after 15 minutes to warm through.

Step 4

Season to taste before serving.

Chef's Tips

Serve with boiled white rice, warm naan or poppadums (or all three!) and your favourite chutney. Garnish with fresh coriander leaves if you have it.

Serving Suggestions & Notes

Add butternut squash: You can use butternut squash instead of sweet potato or simply mix the two of them. | Make it crunchy: Sprinkle a few toasted almonds or cashews on top for a crunchy twist.