Sweet potato and chickpea curry recipe
 This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. This is designed to be a low cost recipe. Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt. 1 tbsp vegetable oil 1 tbsp cumin seeds (or ½ tbsp ground cumin)1 onion, finely sliced2 garlic cloves, crushed ½–1 tsp chilli flakes (to taste) 50g/1¾oz fresh root ginger, peeled and grated 1½ x 400g tins chickpeas, drained and rinsed400g tin chopped tomatoes 750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes salt and black pepper200g/7oz rice, to serve 1 tbsp vegetable oil 1 tbsp cumin seeds (or ½ tbsp ground cumin) 1 onion, finely sliced 2 garlic cloves, crushed ½–1 tsp chilli flakes (to taste) 50g/1¾oz fresh root ginger, peeled and grated 1½ x 400g tins chickpeas, drained and rinsed 400g tin chopped tomatoes 750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes salt and black pepper 200g/7oz rice, to serve Method Heat the oil in a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5–6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further 3 minutes.Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together. Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during cooking if needed. Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice. Heat the oil in a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5–6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further 3 minutes. Heat the oil in a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5–6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further 3 minutes. Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together. Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together. Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during cooking if needed. Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during cooking if needed. Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice. Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice. Recipe tips In September 2023 this recipe was costed at an average of £2.67 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.