Googie’s Kitchen presents Chickpea and Sweet Potato Curry

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At this time of year I’m always craving warmer meals. For me, I tend to start adding more spices to my dishes and this dish is packed full of them. It’s a delicious dinner for this time of year. Once I’ve cut all the vegetables, this dish is very simple and easy to do. As winter is nearly upon us, I thought this recipe would be helpful to you. So below the picture is a link for my YouTube channel Googie’s Kitchen and the blog is also below too.

Click Sweet Potato and Chickpea Curry

When I make a curry I like to use a lot of spices because of the health benefits. Although this curry dish was spicy my family and I really enjoyed this meal. My son, who can be a fussy eater, ate the whole lot! He said it was delicious which is unusual for him but he does enjoy spices in his food. I put a couple of tablespoons of yogurt in with his as I felt it would be too spicy for him. If it’s too hot for some in your family then you can always add natural yogurt to cool it down.

Sweet Potato and Chickpea Curry

Serves 4

Equipment needed

  • Sharp knife
  • Chopping board
  • Slow cooker or saucepan
  • Teaspoon

Ingredients

  • Sweet potato x 800g
  • Carrots x 2
  • Courgette x 2
  • Onion x 1
  • Garlic x 4 cloves
  • Spinach or kale x 200g bag
  • Chickpea x 1 400g tin
  • Vegetable stock x 200mls (please see http://www.foodfamilyandfunak.com)
  • Ground ginger x 1 – 2 tsp
  • Ground cumin x 1 tsp
  • Ground corriander x 1 tsp
  • Cayenne pepper x 1/2 – 1 tsp
  • Cinnamon x 1 tsp
  • Salt and pepper
  • Oil for hob

Method for slow cooker

  • Start by peeling and chopping the sweet potato, carrots, onion and garlic.
  • Add these to the slow cooker.
  • Chop your courgette into slices and add it as well.
  • Then add the coconut cream, vegetable stock, and spices to the cooker.
  • Drain the water from the tin and add the chickpeas.
  • Next add salt and pepper to taste.
  • Put on a low heat for eight hours or a high heat for four hours.
  • About 30 minutes before the end add the spinach or kale.
  • Serve and enjoy.

Method for the hob

  • Start by peeling and chopping the sweet potato, carrots, onion and garlic.
  • Put the saucepan on a medium to high heat and wait until it’s hot.
  • Next fry the onion and garlic in olive oil until the onions become translucent.
  • Add the sweet potato, carrots and courgette.
  • Then add the spices and fry for a further five minutes.
  • Pour in the stock and coconut cream.
  • Drain the water from the tin and add the chickpeas.
  • Add salt and pepper to taste.
  • Bring to the boil and leave to simmer for 30 – 40 minutes.
  • Now boil the rice, quinoa or millet.
  • About five minutes before the end add the spinach and let it wilt in the pan.
  • Finally serve and enjoy.
Sweet Potato and Chickpea Curry

Coconut, sweet potato and chickpea curry is a great meal to prepare at the weekend, freeze and have during the week. Or it’s a good meal to prepare the night before and put it on first thing in the morning. Leftovers from this meal can be frozen and eaten as another meal. It’s a filling, healthy and delicious meal that can be enjoyed by everyone. However, you decide to eat this dish, as always, please enjoy.