Sweet potato, okra and chickpea curry
- October 2017
- Serves 4
- Hands-on time 20 min, simmering time 15 min
This sweet potato, okra and chickpea curry is full of vitamin A from the sweet potatoes, and fibre from the chickpeas. It’s a nutritious and hearty midweek dish.
- Gluten-free recipes
- Vegetarian recipes
- 13.6g (4.3g saturated)
- 58.2g (24.5g sugars)
- 1 tbsp olive oil
- 2 red onions, finely sliced
- 2 sweet potatoes, diced
- 3 tbsp madras curry paste
- 180g okra, cut into 2cm lengths
- 2 x 400g tins chopped tomatoes
- 100g kale, roughly chopped
- 400g tin chickpeas, drained and rinsed
- 200g full-fat greek yogurt, plus extra to serve
- Juice 1 lemon, plus extra wedges to serve
To serve (optional)
- Steamed rice and fresh coriander
- Heat the olive oil in a large frying pan. Add the onions, fry for 3-4 minutes, then add the sweet potatoes and fry for 15 minutes until the potatoes are almost cooked. Stir regularly to prevent sticking.
- Stir in the curry paste, then add the okra and fry for a minute. Add the tomatoes, fill one of the tins three-quarters full with cold water, add to the pan, then simmer over a low heat for 15 minutes.
- Stir in the kale, chickpeas and yogurt, then bring back to a simmer. Cook for 2-3 minutes until the kale has wilted and the sweet potato is tender.
- Taste and season with the lemon juice and some salt and pepper. Scatter with coriander leaves and serve with yogurt, rice and lemon wedges, if you like.
Next time, use Thai red or green curry paste and coconut milk in place of yogurt.
Double the quantities. Serve half now, let the rest cool, then freeze in a sealed tub for up to 3 months.
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