Sweet potato, chickpea and cauliflower curry
(85 votes)
Nutritional Info
-
Energy
1860KJ
444KCAL
22% -
Fat
6g
low
9% -
Saturates
0.5g
low
3% -
Sugars
9.2g
low
10% -
Salt
0.7g
low
12%
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.