Sweet Potato and Chickpea Curry
2 medium Sweet Potato, Large dice ( with the skin on )
1 individual Chilli, Green or Red, finely slice
1 large finger of Root Ginger, finely chopped
2 clove(s) Garlic, finely chop
1 tablespoons Coriander, fresh, finely chop stalks keep the leaves for serving
1 can of Chick Peas, cooked, do not drain, add all
1/2 pkt Feta Cheese, crumble before serving
1/2 a Lemon of Juice, Fresh
4 tablespoons 0% fat natural Greek yogurt
1 Tablespoon Fresh Curry Leaves
1 Heaped tablespoon of Curry Paste Korma Paste
Instead of rice try Cauliflower Rice
One large cauliflower – cut into pieces for Rice- Cauliflower rice – blitz in food processor and microwave for on full for 7 min or steam for the same time.
Method for Curry
• Brown sweet potato in oil until browned add curry leaves, garlic, chilli, ginger, onion, coriander stalks and korma paste – cook for 5 mins. Add tin chick peas and juice, 600ml water and cook for 30 mins smash down some of the large pieces to thicken sauce, transfer to a serving dish squeeze lemon juice and sprinkle feta , blob spoons of yogurt and a scatter of almonds sprinkle coriander leaves – .Serve
Enjoy !
Mindy Belle 