Chickpea and sweet potato curry

An easy, tasty and lazy weeknight meal. Warm and spicy and filling.

Ingredients
2 small onions (or 1 larger one), diced
2 cloves of garlic, minced
an inch (or so) of ginger, grated
1 table spoon curry mix of your choice, ground
1 can chickpeas
1 large sweet potato, cubed
1 cup water
1 can coconut milk
1/2 cup frozen peas
1 cup diced tomatoes
basmati rice, to serve
1 table spoon peanut oil
ingredients

***

1. In a thick bottomed saucepan warm the oil. Add the diced onions and cook, stirring often, until translucent.
onions

2. Add the garlic, the ginger, and the curry spices. Cook the aromatics with the onions until fragrant.
aromates

3. Rinse the chickpeas and add to the pot. Peel the sweet potato and cut roughly into cubes. Add it to the pot as well.
veggies1

4. Add the coconut milk and the water.
Mix well and simmer for 10-15 minutes or until the sweet potato cubes are tender.
liquids

5. Stir in the frozen peas.
peas

6. And the tomatoes.
Once the peas and tomatoes are heated through the curry is ready.
tomatoes

7. Serve with the basmati rice.
serve

Advertisements

Baked Sweet Potato Wedges

A delicious side dish, fast to prepare and neutral enough to go with any kind of meat dish.

Ingredients
2-3 sweet potatoes
2 tea spoon vegetable seasoning mix
olive oil
salt & pepper
ingredients

***

1. Pre-heat the oven to 425F
Peel the potatoes and cut into large sticks or wedges.

sticks

2. Drizzle with olive oil and about 1 teaspoon of seasoning, plus a good pinch of salt and pepper. Toss together and repeat so that all the sticks are well covered.
seasonning

3. Line a baking tray with foil and spread the sweet potatoes unto the tray. Put in the oven next to the meat for 15-20 minutes
spread

4. The potatoes are done when they are starting to become soft, like marshmallow.
baked