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Sweet Potato and Chickpea Curry

Slimming World Syns: Zero
Weight Watchers Points: Coming Soon
Calories: 463 Per Serving
Course Lunch, Main Course
Cuisine Indian
Total Time 40 minutes
Servings 4

Ingredients

  • 800g Tinned Chickpeas (Drained)
  • 2 Large Sweet Potatoes (Peeled and diced)
  • 300 - 600ml Cold Water
  • 1 Onion (Peeled and diced)
  • 3 Cloves Garlic (Crushed)
  • 1 tsp Ground Ginger
  • 1 tsp Mild Chilli Powder
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 2 tsp Garam Masala
  • 2 tbsp Tomato Puree
  • 400g Chopped Tomatoes
  • Salt
  • Frylight

Instructions

  • Spritz a pan with Frylight and add onion and garlic. Sauté for a few minutes.
  • Add 150ml water to the pan, cover with a lid and allow to simmer for 5 minutes.
  • Add Ginger, Chilli powder, Cumin, Paprika, Garam Masala and Tomato Puree and a pinch of salt. Re cover and continue to simmer for a few minutes.
  • Add the 200ml of water and chopped tomatoes and sweet potato. Re cover and simmer for 15 minutes. If the liquid starts to dry add more water if needed.
  • Add Chickpeas, re cover and simmer for a further 10 minutes until the sweet potato is tender. Again add water if necesary.
  • If you find there is still too much liquid, remove the lid and cook on a higher heat until reduced.
  • Serve and enjoy.