Updated: May 19
With National Vegetarian Week ending tomorrow, we’re once again championing the Chick Pea Curry as one of the cheapest, most cheerful ways to spice up your Saturday night... and ‘take away’ some meat at the same time!
Hearty, tasty and endlessly versatile, the chick pea makes light work of meat-free days, and if this spicy concoction isn’t persuasion enough to give plant-based a try in the curry stakes... nothing is!
All you’ll need to make this chick pea and sweet potato curry is:
2 cups of chickpeas, drained
2 tspn cumin seeds
1 tspn turmeric
1 tspn garam masala
1 tspn fennel seeds
1 tspn hot chilli powder
2 tins chopped tomatoes
1 vegetable stock pot
2 sweet potatoes, diced and pre-roasted for 30 minutes
Fry off the onion, add the chickpeas and spices, stir to combine, then add the tomatoes and stock and simmer for 15 minutes. Stir in the sweet potato, then serve with quinoa or whole grain rice.