CHICKPEA, SWEET POTATO & PEANUT CURRY

Serving Size: 2-3

Ingredients:

• 1 small onion, finely diced
• 2 cloves garlic, minced OR 2 tsp garlic granules
• 1 red pepper, diced
• 6 baby corn, sliced
• 1 medium sweet potato, chopped into small chunks
• 1 vegetable stock cube
• 1 tbsp curry powder
• 1 tsp cumin powder
• 1 tsp ground ginger
• 400g passata (blended tomatoes)
• 400g can chickpeas, drained & rinsed
• 300ml water
• Juice of 1 lime
• 2 tbsp smooth natural peanut butter
• Salt & pepper, to taste

Method:

1. Steam or boil the sweet potato until soft enough to pierce with a fork without falling apart. Set aside.
2. In a medium/large saucepan, sauté the onion and garlic (or garlic granules) with a little water over high heat for 5 minutes until nearly soft.
3. Add the diced pepper and baby corn, cooking for an additional 10 minutes until nearly soft.
4. Stir in the spices and stock cube (including garlic granules if using), cooking for 1 minute until fragrant.
5. Pour in the passata, chickpeas, sweet potato, and 300ml water. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and simmer for 20 minutes, stirring occasionally.
6. Add the peanut butter and lime juice, then simmer for another 5 minutes until the sauce is creamy and reduced. Add more water if the sauce thickens too much while cooking. Season with salt and pepper.
7. Serve the curry with basmati rice and additional vegetables if desired. Enjoy!