CHICKPEA & SWEET POTATO CURRY

Serves 4

Low-calorie cooking spray 115g (4oz) frozen chopped onions

1tsp frozen chopped garlic 300g (10½oz) frozen sweet potato chunks

1tbsp curry powder

1tsp ground cumin

400g tin of chopped tomatoes

2 x 400g tins of chickpeas, drained

1tbsp tomato purée

400g tin of reduced-fat coconut milk

Salt and freshly ground pepper

Rice, yoghurt, chopped parsley and naan breads, to serve

Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onions and garlic and cook, stirring, for 2-3 minutes until soft. Add the sweet potato chunks, curry powder and cumin and stir to combine. Add the chopped tomatoes, drained chickpeas, tomato purée and coconut milk and stir again. Bring to the boil, then reduce the heat to a gentle simmer and cook for around 35 minutes, until the sweet potatoes are tender and the sauce has reduced and thickened slightly. Season, then serve with your choice of accompaniments.

TO FREEZE Once cooked, season the curry to taste, then set aside to cool to room temperature. Ladle into a large freezer bag and freeze flat for up to 3 months. Defrost in the fridge, ideally overnight. Pour the contents into a large saucepan and place over a medium heat for

10-15 minutes, stirring, until piping hot.

Adapted from The Batch Lady: Healthy Family Favourites by Suzanne Mulholland, published by HQ on 4 March, €28 from Easons and bookstores nationwide. © Suzanne Mulholland 2021.