25/07/2022
Today’s Lunch: Sweet Potato, Tomato and Chick Pea Curry
Recipe: Serves 4 - 500kcal per Serving
1 tbsp Olive Oil
1 Chopped Onion
1 Garlic Clove
1 tsp Cumin
1 tsp Ground Coriander
1 tsp Garam Masala
1 tsp Turmeric
400g can Chopped Tomatoes
400ml can Coconut Milk
400g can Chickpeas, drained and rinsed
2 large Tomatoes, quartered
½ small pack Coriander, roughly chopped
Cooked basmati rice, to serve
Method
* STEP 1: Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.
* STEP 2: Add crushed garlic clove, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then add sweet potato to cook for 5 mins. Pour in a 400g can of chopped tomatoes and simmer for 5 mins.
* STEP 3: Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 20 mins until the sauce has thickened.
* STEP 4: Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.
