Chickpea & sweet potato curry

“We’re using up those tins and spices in this recipe as well as vegetables add a great brightness of colour as well”

SERVES 4 INGREDIENTS

2 medium onions, sliced

2cm fresh ginger, grated

1 garlic cloves, finely chopped

1 tsp ground cumin

1 ½ medium red chillies, deseeded and sliced

2 tsps garam masala

2 medium sweet potatoes, peeled and diced

½ medium butternut squash, peeled and diced – 2cm pieces

1 yellow pepper, roughly chopped 120ml water ( you may require a little more)

100ml crème fraîche or cream 400g tin chickpeas

3 tbsps cashew nuts, toasted and chopped

Rapeseed oil

Salt & pepper, to season Coriander rice or naan bread, to serve

METHOD

1 To prepare the curry, heat 2 tbsps of oil in a large saucepan, add the onions, ginger, garlic, cumin, red chillies and garam masala and sauté until softened and lightly golden. This will take about 7 minutes.

2 Add the sweet potatoes and butternut squash pieces and sauté for 3 to 4 minutes. Add the yellow pepper, water and simmer for a further 7 to 8 minutes. Check the seasoning, adding a little salt and freshly ground black pepper if required.

3 Stir in the crème fraîche and the chickpeas and simmer for 6 to 7 minutes. To serve, sprinkle over the toasted cashew nuts, serve with coriander rice and naan bread.

SUBSTITUTES / ADDITIONS

FOR THIS RECIPE:

 Use hazelnuts or almonds instead of cashews.

 Potatoes instead of the sweet potatoes.  Any peppers instead of yellow.

 Stir in spinach or kale to up the greens.