Chickpea, Sweet Potato and Sultana Curry

    Chickpea, Sweet Potato and Sultana Curry

    14saves
    2hours


    77 people made this

    This recipe is very tasty and healthy. It's even better the next day.

    Ingredients
    Serves: 6 

    • 1L water
    • 2 vegetable stock cubes
    • 1 cup (155g) sultanas
    • 1/4 cup (65ml) olive oil
    • 2 onions, chopped
    • 1 tablespoon minced garlic
    • 2 tablespoons minced ginger
    • 2 cinnamon sticks
    • 6 whole cloves
    • 1 teaspoon cayenne pepper
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1kg tinned chickpeas
    • 1 medium sweet potato, peeled and diced
    • 1 pear, peeled and cubed
    • 1 pinch salt to taste
    • 1 cup chopped fresh coriander

    Directions
    Preparation:45min  ›  Cook:1hour15min  ›  Ready in:2hours 

    1. Place water, stock cubes and sultanas in a saucepan over high heat. Bring to a boil and simmer until stock cubes dissolve.
    2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion, garlic and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cinnamon sticks, cloves, cayenne, turmeric, coriander and cumin; cook for about 3 minutes until fragrant, stirring constantly.
    3. Stir chickpeas, sweet potatoes and pear into onions; pour in hot vegetable stock and sultanas. Bring to a simmer then reduce heat to medium-low, cover and simmer until the vegetables have softened and the sauce has thickened, about 1 hour.
    4. Season to taste with salt and stir in chopped coriander before serving.

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