sweet-potato-chickpea-cauliflower-curry

Sweet potato, chickpea and cauliflower curry

A hearty, spicy dish full of texture and flavour - inspired by vibrant Indian cuisine. Enjoy with fragrant rice or in a flatbread wrap

By , 05 September 2017

(59 votes)

Sweet potato, chickpea and cauliflower curry
  • 55 Mins
  • Serves: 4
  • Price: 58p per serving
Nutritional Info
Each 542g serving contains
  • Energy

    1860KJ

    444KCAL

    22%
  • Fat

    6g

    low

    9%
  • Saturates

    0.5g

    low

    3%
  • Sugars

    9.2g

    low

    10%
  • Salt

    0.7g

    low

    12%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 343kJ/82kcal.
Ingredients
  • 100g diced sweet potato, peeled and cut into 3cm cubes
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1tbsp olive oil
  • 1tsp cumin seeds
  • 2½tbsp curry powder
  • 2tbsp tomato purée
  • 400g can chopped tomatoes
  • 1 reduced-salt vegetable stock cube, dissolved in 350ml hot water
  • 215g can Asda Chickpeas in Water, rinsed and drained
  • 100g cauliflower florets
  • 300g rice
  • 1 cardamom pod, cracked
  • 50g Grower's Selection Washed Baby Spinach
  • 1tbsp chopped coriander, plus a sprig to garnish
Method
  • Put the sweet potato in a pan and cover with water. Bring to the boil then reduce to a simmer for 10 mins. Rinse with cold water, drain, then set aside to cool.

  • In a large pan, over a medium heat, sauté the onion and garlic in the oil until softened and turning golden in colour.

  • Stir in the cumin seeds, curry powder and tomato purée then cook for 2-3 mins. (If needed, add a splash of the stock.)

  • Stir in the chopped tomatoes, vegetable stock, 350ml hot water, chickpeas, cauliflower and parboiled sweet potato. Cover with the pan lid and allow to simmer on a medium heat for 20-30 mins, until the veg is tender.

  • Meanwhile, cook the rice according to the pack instructions, adding the cracked cardamom pod to the water to flavour the rice.

  • Remove the curry from the heat and stir in the spinach and coriander. Cover, to allow the leaves to steam, for 2 mins.

  • Serve the curry on the rice and garnish with a sprig of coriander.