Sweet potato and chickpea curry with naan
For those days when payday starts to feel very far away, try this budget-friendly, vegetarian butter curry with sweet potato and chickpeas.
Ingredients:
- 1 packet Woolworths Cubed Sweet Potatoes 500 g
- 4 T olive oil
- 3 t Woolworths Butter Chicken Curry Spice
- 1 red onion, chopped
- 2 t crushed garlic
- 1 t crushed ginger
- 1 can tomatoes 400 g
- ½ cup plain yoghurt (or cream)
- 1 can chickpeas 400 g, drained
- Woolworths Naan Breads, to serve
- Coriander, to serve
- Chilli, to serve
- Sliced red onions, to serve
- Lime juice, to serve
Method:
- Preheat the oven to 200° C. Toss cubed sweet potatoes in 2 T olive oil and 1 t butter chicken curry spice, and roast until golden brown.
- Fry the chopped red onion in the remaining olive oil with crushed garlic, crushed ginger and 2 t Woolworths Butter Chicken Spice until fragrant and softened.
- Add the canned tomatoes and simmer for 10 minutes. Add the yoghurt or cream and chickpeas, and then fold in the roasted sweet potatoes.
- Toast Woolworths Naan Breads and serve with the curry, coriander, chilli and lime-spiked red onions.
(Serves 4)
Sound like too much trouble?