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)
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.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe