Chickpea & Sweet Potato Curry

INGREDIENTS (Serves 4)

◆ low-calorie cooking spray

◆ (115g) frozen chopped onions ◆ 1 tsp frozen chopped garlic

◆ 300g frozen sweet potato

chunks

◆ tbsp curry powder

◆ 1 tsp ground cumin

◆ 400g can chopped tomatoes ◆ 2 x 400g cans chickpeas,

drained

◆ 1 tbsp tomato puree

◆ 400g can reduced-fat

coconut milk

◆ salt and freshly ground pepper

SERVE:

Lighter Serve: Cauliflower rice Family Serve: Basmati rice, naan breads and mango chutney

TO COOK

Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onions and garlic and cook, stirring continuously, for 2-3 minutes until soft.

Add the sweet potato chunks, curr y powder and cumin and stir to combine, then add the chopped tomatoes, drained chickpeas, tomato puree and coconut milk and stir again. Bring to the boil, then reduce the heat to a gentle simmer and leave to cook for around 35 minutes, until the sweet potatoes are tender and the sauce has reduced and thickened slightly

TO SERVE

Once the curr y is cooked, season to taste with salt and pepper, then ser ve with your choice of accompaniments alongside.

TO FREEZE

Once cooked, season the curr y to taste, then set aside to cool to room temperature. Once cooled, ladle the curr y into a large, labelled, freezer bag and freeze flat for up to 3 months.

TO REHEAT FROM FROZEN Remove the bag from the freezer and leave to completely defrost in the fridge, ideally overnight. Once defrosted, pour the contents into a large saucepan and place over a medium heat for 10-15 minutes, stirring occasionally, until piping hot all of the way through. Ser ve