Chickpea & Sweet Potato Curry

Rating:

apples-green

Created by:

Cavendish Road State High School, QAST
Prep time:
10 min
Cooking time:
40 min

Category:

Tags:

Ingredients

2 x 400g tinned chickpeas, rinsed & drained
3tbspoil
3largeonions, finely diced
235gKorma curry paste (check for allergens)
1-2tbspcurry powder (optional)
1.7kgsweet potato, peeled and cut into 2cm cubes
2 x 400gtinned diced tomatoes (no added salt)
2-3 x 400mltins coconut-flavoured evaporated milk
200gspinach
Steamed rice (to serve)

Method

  1. Heat oil in large saucepan over medium heat. Add onion and garlic, then cook for 2 minutes until soft.
  2. Add Korma paste, curry powder and sweet potato to onion mix, then cook for 3 minutes stirring until all coated with paste.
  3. Add tomatoes, 2 cans of evaporated milk, chickpeas and bring to the boil. Reduce heat to low and simmer 20-30 minutes until potato is soft. Check seasoning and add more evaporated milk if required.
  4. Add spinach and cook until just wilted.
  5. Serve with rice.

Recipe description

A quick and healthy hot meal for everyone. This recipe from Cavendish Road State High School was a finalist in the 2022 Recipe of the Year competition.

Variations

Add more winter veggies like carrot, sweet potato and zucchini to boost the nutrition content. Freezes well. Sells best on your menu when called ‘Korma Curry’.

Packaging suggestion:

Serve in a heat proof container with a clear lid. If going to freeze store in a foil container.

This recipe was an entrant in the 2022 Recipe of the Year competition which is funded by the Queensland Government through Health and Wellbeing Queensland.

Health and Wellbeing Queensland

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