Chickpea and Sweet Potato Curry with Rice Recipe

Chickpea and Sweet Potato Curry with Rice

Get your kids cooking for Curry for Change with this child friendly recipe. Read more about how to get the whole family involved here.

Serves 4 adults or lots of little ones

1 tbsp olive oil

3 tbsp curry paste (or alternatively can use curry powder and other spices to flavour)

400ml vegetable stock, made up as per packet instructions

400g chopped tomatoes (tinned)

400g chickpeas (tinned), drained

100g red lentils, cooked as per packet and drained

400g sweet potato, peeled and chopped into small chunks

2 medium white onions, chopped into pieces

1 garlic clove, peeled and crushed

Salt and black pepper to season

Handful of raisins (optional)

200g white or brown rice

Heat the oil in a large saucepan, add the onions and fry until soft, add the garlic and cook for a further 2 minutes.
Add the curry paste or spices, mix and then cook for 1 minute.
Add the red lentils, chickpeas, tinned tomatoes and sweet potato chunks to the pan and add the made up vegetable stock (made sure the liquid covers the vegetables, if not add some water).
Cook with a lid for 30-35 minutes over a medium heat, should be simmering, until the potatoes are soft and the curry has thickened (remove the lid if you need to reduce the liquid further).
Cook the rice according to the instructions on the packet.
Season the curry with salt and pepper to taste and add the raisins if wanted.
Drain the rice and serve with the curry.

This recipe was kindly donated by Little Dish. Visit their website for more recipes, or find out what they’re up to on Twitter and Facebook.

Changing the lives of families
who suffer from hunger.