- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- High in protein
- 4+ serve Veg or Fruit
After a hearty and fuss-free vegetarian meal? This hearty chickpea and sweet potato curry is it.
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 1 tbs olive oil
- 1 medium brown onion, finely chopped
- 1 garlic clove, crushed
- 2 tsp garam masala
- 2 tbs curry powder
- 1kg gold sweet potato, peeled, chopped
- 800g can diced tomatoes
- 400g can chickpeas, rinsed, drained
- 1 1/2 cups (300g) long-grain white rice
- 200g Greek-style yoghurt
- 1/2 cup coriander sprigs
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a wok or large deep non-stick frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until the onion softens. Add the garlic, garam masala and curry powder and cook, stirring, for 1 min or until aromatic.
Step 2
Add the sweet potato, tomato, 1/2 cup (125ml) water and the chickpeas to the onion mixture and bring to a simmer. Cover and cook, stirring occasionally, for 15 mins or until sweet potato is tender. Season with pepper.
Step 3
Meanwhile, cook the rice in a large saucepan of boiling water for 10 mins or until just tender. Drain well.
Step 4
Place the yoghurt in a small serving bowl. Season. Divide the rice among serving bowls. Top with the curry mixture and sprinkle with coriander sprigs. Serve with yoghurt mixture.
Recipe tip
COOK. STORE. SAVE.
Already have some washed white or Red Royale potatoes handy? Use them in place of the sweet potato.
