Chickpea and Sweet Potato Curry
Credit: Whisk Media Group
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Chickpea and Sweet Potato Curry
Ingredients:
- Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until tender. Add diced tomato, Celebrate Health Butter Masala recipe base and 1/4 cup water. Stir to combine and bring curry to the boil. Add sweet potato, reduce heat and simmer, covered, for 8-10 minutes
- Add cauliflower and chickpeas. Cook curry, covered, for a further 10 minutes or until vegetables are tender. Stir in lime juice to taste
- Serve curry on steamed rice, topped with yoghurt and coriander. Serve with lime wedges
Tips & Hints:
- This curry recipe freezes well. Store in a freezer-safe container for up to 3 months. Defrost in the fridge overnight, reheat on the stove and serve with fresh lime, yoghurt and coriander.
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