Roasted Sweet Potato and Chickpea Coconut Curry

Name: Roasted Sweet Potato and Chickpea Coconut Curry
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8
Cuisine: Indian
Ingredients: Vegetable oil spray; 150g frozen chopped onion or 1⁄2 large leek, finely chopped; 3 medium carrots, sliced into 1cm (1⁄2in) rounds; 25g jarred jalapeños, finely chopped; 3 tbsp mild curry powder; 2 tsp salt, plus 2 pinches for the sweet potato; 1 x 400g can of coconut milk; 2 x 400g cans of chopped tomatoes; 2 x 400g cans of chickpeas, drained; 2 tbsp tomato purée (paste); 100ml boiling water; 200g frozen spinach; 1kg sweet potatoes, peeled and cut into 1.5cm (2⁄3in) cubes; 1 tsp coarsely ground black pepper

This meat-free meal uses lots of affordable, accessible ingredients, with jalapeños added for a little extra kick. In fact, it has one of the lowest costs per portion in this entire book. Treat this recipe as a crash course in how simple budget-friendly cooking from scratch can be! Serve with long-grain rice and/or naan bread.

Credited to: Becky Excell

Kcal:

Serves 8

10 mins prep

60 mins cooking time

Ingredients

Vegetable oil spray
150g frozen chopped onion or 1⁄2 large leek, finely chopped
3 medium carrots, sliced into 1cm (1⁄2in) rounds
25g jarred jalapeños, finely chopped
3 tbsp mild curry powder
2 tsp salt, plus 2 pinches for the sweet potato
1 x 400g can of coconut milk
2 x 400g cans of chopped tomatoes
2 x 400g cans of chickpeas, drained
2 tbsp tomato purée (paste)
100ml boiling water
200g frozen spinach
1kg sweet potatoes, peeled and cut into 1.5cm (2⁄3in) cubes
1 tsp coarsely ground black pepper

Method

Hob and oven

To cook using the hob and oven, preheat the oven to 200°C fan/220°C/Gas Mark 7
Spray 2 large baking trays with vegetable oil.
Spray the base of a large pot with oil and place over a medium heat. Once hot, add the onion or leek and fry until the onion is browned or the leek has softened. Add the carrots, jalapeños, curry powder and salt, then fry until fragrant.
Add half the coconut milk and bring to the boil. Allow it to bubble for 4–5 minutes before adding the rest of the coconut milk, the chopped tomatoes, chickpeas, tomato purée and boiling water. Stir well and bring to the boil, then reduce to a low heat and simmer, uncovered, for 50–60 minutes. About 20–30 minutes before it’s done, add the spinach.
Meanwhile, spread the sweet potato out on the baking trays and spray well with oil before seasoning all over with the 2 pinches of salt and the black pepper. Roast in the oven for 30–35 minutes or until lightly browned all over, turning them over halfway.
Once the curry has reduced and thickened, remove from the heat and allow to cool for 10 minutes (it will thicken more as it cools). Stir in the sweet potato just before serving.

Slow cooker and air fryer

To cook using a slow cooker and air fryer, lightly spray the base of the slow cooker with oil, then add everything except the spinach, sweet potato and black pepper and stir well. Pop the lid on and cook on low for 6–7 hours or on high for 3 ½ hours.
Around 20–30 minutes before it’s done, add the spinach and cover with the lid once again for the remaining time.
Place the sweet potato in a large bowl, spray well with oil and season with the 2 pinches of salt and the black pepper. Stir until evenly coated. Heat the air fryer to 200°C. Add the sweet potato cubes, making sure they’re touching as little as possible, and air fry for 20 minutes until browned at the edges, shaking them halfway (or 3–4 times if particularly piled up). Stir the sweet potato into the curry just before serving