Sweet potato and chickpea curry - Revision history

George2 at 15:49, 13 April 2016

2016-04-13T15:49:23Z

George2 at 15:48, 13 April 2016

2016-04-13T15:48:57Z

George2: Created page with " '''Ingredients''' * 1 tbsp oil * 1 tbsp cumin seeds * 1 onion, finely sliced * salt and black pepper * 2 garlic cloves, crushed * ½-1 tsp chilli flakes (to..."

2016-04-13T15:48:42Z

Created page with " '''Ingredients''' * 1 tbsp oil * 1 tbsp cumin seeds * 1 onion, finely sliced * salt and black pepper * 2 garlic cloves, crushed * ½-1 tsp chilli flakes (to..."

New page

'''Ingredients'''

* 1 tbsp oil
* 1 tbsp cumin seeds
* 1 onion, finely sliced
* salt and black pepper
* 2 garlic cloves, crushed
* ½-1 tsp chilli flakes (to taste)
* 50g/1¾oz root ginger, peeled and grated
* 600g/1lb 5oz tinned chickpeas (undrained weight)
* 1 x 400g/14oz tin tomatoes
* 750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes
( 200g/7oz rice

Recipe tips
'''Method'''

# Heat a large saucepan over a medium heat and add the oil. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5-6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further three minutes.
# Drain and rinse the chickpeas. Add to the pan with the tomatoes and sweet potato. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together.
Cover with a lid and simmer over a medium low heat, stirring now and again, for 30-40 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during the cooking if needed.
# Meanwhile, cook the rice according to the packet instructions.
# Taste the curry and season to taste with salt and pepper. Serve immediately with the rice.

@@ Line 19: / Line 19: @@
 #   Heat a large saucepan over a medium heat and add the oil. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5-6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further three minutes.
 #   Drain and rinse the chickpeas. Add to the pan with the tomatoes and sweet potato. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together.
-    Cover with a lid and simmer over a medium low heat, stirring now and again, for 30-40 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during the cooking if needed.
+# Cover with a lid and simmer over a medium low heat, stirring now and again, for 30-40 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during the cooking if needed.
 #    Meanwhile, cook the rice according to the packet instructions.
 #    Taste the curry and season to taste with salt and pepper. Serve immediately with the rice.