This is super easy. I know it sounds like a lot of curry powder but it wasn’t too spicy and had a nice little kick (I’m a bit of a sensitive petal).
- 160g diced onion
- 2 tins 300g chickpeas (don’t drain)
- 2 tomatoes, diced
- 3 generous tbsp mild curry powder
- 1 tbsp madras curry powder
- 1tbsp all-spice
- 1tbsp spoon paprika
- 1 level tablespoon garlic salt
- 2 medium sweet potatoes peeled and in chunks
- Spinach/kale/ optional
- Salt/Pepper/Chili flakes optional
Fry the onions until their soft, then add all the spices and stir well. Add all the other ingredients, when you add the chickpeas do NOT drain them! I’d recommend adding a handful of spinach or kale at this point.
Bring the pot to the boil and cover it, reducing the heat. Simmer for 15 mins, then take the cover off.
At this point, make sure you keep an eye on it. It will start to thicken and turn to curry.
Continue to cook for another 15 minutes, stirring frequently (you don’t want it to burn!). You should have enough water, but add more if it’s drying out.
Once your potatoes are soft and it’s starting to look like a curry – taste it!
Add salt/pepper/chili flakes to taste. I added quite a bit here, but that’s just met!
Serve with rice or on its own, it’s pretty filling so I had it as is.
Tried it? Let me know @sarahxsarahh