Sweet Potato and Chickpea Curry

Ingredients

• 1 x 360g jar of Ballymaloe 100 Recipe Sauce
• 1 x 400ml tin of reduced-fat coconut milk
• 1 tbsp curry powder
• 750g peeled, diced sweet potatoes
• 1 x tin of chickpeas

Method

1. Prep: Drain and rinse the chickpeas. Dice the sweet potato.
2. Pour the Ballymaloe 100 Recipe Sauce and reduced-fat 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.
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 after 15 minutes to warm through.
4. Season to taste before serving.

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