Sweet Potato Curry

Ingredients

  • 1 medium size sweet potato, peeled and cut into 2cm pieces
  • 2 tbsp rapeseed or sunflower oil, plus extra if needed
  • 2 medium size onions, finely diced
  • 3 garlic cloves, crushed
  • 10g fresh root ginger, peeled and finely grated
  • 1 tsp sweet paprika
  • 2 tsps ground turmeric
  • 1 tsp medium curry powder
  • ¼ tsp hot chilli powder
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 4 green cardamom pods, crushed
  • 227g can Chopped Tomatoes
  • 1 tbsp tomato purée
  • ½ green pepper, deseeded and cut into 1cm pieces
  • 1 green chilli, finely diced
  • 250ml vegetable stock
  • 2 tomatoes, quartered
  • 1 tsp salt
  • 400g can chick peas, drained and rinsed
  • 150g Alpro Plain ‘No Sugars’ alternative to yogurt
  • 1 tsp garam masala
  • ½ tbsp dried mint
  • ½ green pepper, deseeded and cut into 1cm pieces
  • Serve with rice

Preparation

  1. Preheat the oven to 190C/ 170 fan/ gas mark 5 and line a baking tray with baking parchment. Toss the sweet potato with 1 tbsp oil and spread out on the tray. Bake for 20-25 minutes until lightly caramelised and tender.
  2. Meanwhile, add the remaining oil to a medium saucepan and warm over a low-medium heat. Fry the onions, garlic and ginger for 8-10 minutes, or until very soft. Stir in the paprika, turmeric, curry powder, chilli powder, coriander, garam masala and crushed cardamom pods to make a thick paste. Cook for 1-2 minutes, adding a little extra oil if it seems dry.
  3. Add the canned tomatoes and tomato purée and cook for 2-3 minutes until it becomes a paste again. Add the green pepper, green chilli, vegetable stock, fresh tomatoes and salt. Bring to a simmer then reduce the heat to low and cook gently for 35-45 minutes until the sauce has thickened. Add the chickpeas and sweet potato to the curry and warm through.
  4. To make the garam masala raita, mix all the ingredients together and season. Serve with the curry and rice.
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