102
102
Serves:
4
sweet potatoes
1
tbsp
coconut oil
1.5
tsp
cumin seeds
1
large onion(1) (diced)
2
garlic cloves (crushed)
2
tsp
ginger (finely grated)
1
green chilli (finely chopped)
1
tsp
garam masala
1
tsp
ground coriander
0.5
tsp
turmeric
2
tbsp
tikka masala paste
800
g
tinned chopped tomatoes
800
g
tinned chickpeas
Recipe submitted by: Ginevra
Equipment needed: Oven, baking tray, saucepan and hob.
Preheat your oven to 180°C fan/200°C non fan/gas mark 6.
Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins.
Meanwhile, melt the coconut oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 min then add the onion until softened.
Put the garlic, ginger and green chilli into the pan, and cook for 2-3 mins.
Add the spices and tikka masala paste and cook for a further 2 mins, then tip in the tomatoes.
Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened.
Take the roasted sweet potatoes out the oven and spoon over the chickpea curry.
Serve and enjoy!
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook