Hey everyone and welcome to my final savoury post of Recipe A Day May! Throughout this month, attempting to complete this series to the best of my ability, I’ve been very ‘structured’ (structured: roughly translates to highly strung and annoying) regarding my food choices. My shopping list has never been so meticulously planned. Today’s dinner choice was more spontaneous. The sweet potatoes were supposed to be for another dish on the list. When it came down to it, I just wasn’t feeling that option today. I wanted something with quick prep that didn’t take too much effort and ended up with this sweet potato and chickpea curry.
As far as the try something new every day in May element goes, I’m absolutely certain that I’ve made something similar this before. But, if I’m not making something intentionally for a recipe post, I never measure anything. Ever. So, I wouldn’t actually know if I’ve made it exactly like this before or not. Today, however, I do know that I made a few slight changes to the vegetables I typically use when making this kind of dish purely for the purpose of completing this challenge.
I love making dishes like this towards the end of the week (I’m aware it’s only Wednesday) when you have a few leftover vegetables in your fridge and don’t know what to do with them, because you can throw just about anything in there and make it work. With that in mind, treat this as a guide, but feel free to adapt depending on what you have in your fridge.
This recipe is vegan, gluten free, dairy free, nut free and soy free.
Prep time: 10 minutes
Cook time: 35 minutes
- 1 red onion, diced
- ½ tbsp olive oil
- 1 fresh red chilli, finely chopped
- 3 cloves garlic, finely chopped
- 1 small carrot, roughly chopped
- 100g cherry tomatoes
- 1 medium yellow pepper
- 400g tin chopped tomatoes
- 1 can chickpeas, drained and rinsed
- A cup of peas
- ½ tsp ground cumin
- 2 tsp garam masala
- 1 tbsp turmeric
- ½ tsp chilli powder
- 2 medium sweet potatoes chopped into small chunks
- ½ tsp ground cumin
- Pinch of salt
- A few sprays of fry spray (3 or 4 should do it)
- Preheat oven to 190°c. Spread sweet potato chunks across a baking tray, spray with the fry spray and sprinkle over the cumin and salt. Place in the centre of the oven for 25 minutes until cooked through but not crispy.
- Heat the oil in a large saucepan on medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the carrot and cook for another 3 minutes.Then add the garlic and spices, along with a few tablespoons of water and cook for a further 2-3 minutes. Continue to stir occasionally.
- Now add the cherry tomatoes, tinned tomatoes and pepper. Fill the chopped tomatoes tin half way with water and add that at the same time. Reduce to a low heat and leave to simmer for 20 minutes.
- Remove your sweet potatoes from the oven and add them to the pan along with the chickpeas and peas. Stir thoroughly to fully combine the added ingredients then leave to simmer for a final 5 minutes.
Serve and enjoy!
How do you guys feel about the sweet potato in curry? I know some people much prefer regular potatoes. Let me know your thoughts! I hope you’ve enjoyed this post and with Recipe A Day May coming to an end, I’d like to say a huge thank you for the support I’ve received this month. Come back tomorrow for my final instalment. We’re celebrating the end with deliciously unhealthy baked goods and I think it’s one of my favourites so far.
FYI, every dish you’ve seen this month has been made on the day the post was published. So, tomorrow’s post hasn’t been made yet, the idea of the dish is one of my favourites. I really hope this is not an expectations vs reality moment.