Sweet potato and chickpea balti Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Spice:

Medium

Total Time:

00:35

Prep:

00:10

Cooking:

00:25

Nutrition per portion

RDA
Calories 635 kCal 32%
Fat 17g 24%
  -  Saturates 4g 20%

At just £1.09 per serving, this vegetarian curry makes a lovely mid week meal. Quick and easy, it’s a great way of getting more veg into your family’s diet

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, peeled and cut into thin wedges
  • 3 tbsp balti paste, or more if you like it spicy
  • 500g (1lb) sweet potatoes, peeled and diced
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained and rinsed
  • 125g (4 oz) frozen spinach chunks
  • Naan breads or rice, to serve

Method

  • Heat the oil in a large pan, add the onion and fry 3-4 mins. Stir in the balti paste and sweet potato chunks and cook for a couple of mins.

  • Add the tomatoes, 300ml (½ pint) hot water and the chickpeas. Bring to the boil and then simmer for 10-15 mins. Check the seasoning.

  • Microwave the frozen spinach for a few mins and spoon on top of the balti (or add to the balti for the last 5 mins of cooking). Spoon curry into bowls. Serve with hot naan bread or rice.

More Recipe Ideas

Top Tip

You can add chicken to this dinner to make it a little meatier