Mindy Belle

Life in the Country

Sweet Potato and Chickpea Curry

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 !

Single Post Navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s