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Sweet potato, peanut butter and chickpea curry recipe

Sweet potato, peanut butter and chickpea curry recipe

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Created by The Tesco Real Food team

This vegan chickpea curry is something special! Packed with veggies, it's a delicious way to grab 2 of your 5-a-day. Don't forget the spoon of peanut butter, which gives a lovely rich and nutty finish. Why not freeze portions for healthy home-cooked 'ready meals'? See method

Ingredients

  • 2 large sweet potatoes (500g), scrubbed and cut into 2cm chunks
  • 2 tbsp vegetable oil
  • 2 tsp medium curry powder
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 3cm piece fresh ginger, peeled and finely grated
  • 10g fresh coriander, stalks finely chopped and leaves picked
  • 1 tbsp tomato purée​
  • 400ml tin light coconut milk
  • 1 tbsp smooth peanut butter
  • 400g tin chickpeas
  • 220g pack baby spinach​
  • 200g basmati rice
  • ½ red chilli, finely sliced
2 of your 5-a-day and a source of vitamin A

Each serving contains

  • Energy

    1520kj
    363kcal     18%

  • Fat

    12g 17%

  • Saturates

    4g 22%

  • Sugars

    8g 8%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 50.4g Protein 9.1g Fibre 7.5g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the sweet potatoes with 1 tbsp oil and 1 tsp curry powder, and season. Roast for 20 mins until soft and golden.
  2. Meanwhile, heat the remaining oil in a saucepan over a medium heat. Fry the onion for 5-6 mins until softened, stirring regularly. Add the garlic, ginger, coriander stalks and remaining curry powder and fry for a further 2 mins, stirring until fragrant.
  3. Add the tomato purée and fry for 1 min. Pour over the coconut milk and add the peanut butter, the chickpeas along with the water from the tin and the roasted sweet potato. Mix together and cook for 10 mins until thickened slightly. Meanwhile, cook the rice to pack instructions.
  4. Add the spinach to the curry, cover with a lid and cook for 2-4 mins until just wilted. Season to taste.
  5. Serve the curry with the rice, topped with the coriander leaves and sliced chilli.

Freezing and defrosting guidelines

Freeze curry only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Curry recipes

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