Sweet Potato and Chick Pea Curry.

It was lovely but the little carnivores kids weren't keen!

Ingredients
1 onion diced
I lge sweet potato cubed
2 carrots cubed
1 green chilli
1 clove garlic
1 inch fresh ginger
1 tin of chickpeas
tablespoon of curry paste/powder/ curry spice mix
1 tin chopped tomatoes
2 veggie stock cubes
bunch of coriander
200 g basmati rice
400 ml of water. glug of chilli/garlic infused oil


Finely chop garlic and chilli and ginger in a herb /spice mill

Sautee in warm oil the onion, carrot, garlic, ginger and chilli, with lid on for 10 mins

Add curry paste/powder and sautee 2 minutes

Add sweet potato, tomatoes, stock cubes and water.

Bring to the boil, cover and simmer for 30 mins approx.

taste and season.

Cook rice

before serving take a potato masher and gentle crush the mixture but leave lots of big chinks, this thickens the gravy a little and gives a nice texture.

Stir fresh coriander through sauce and serve with rice/