Sweet Potato Curry
This takes around an hour and half to make the first time, but if you make a big portion and freeze it you’ll be set for healthy and cheap microwavable curry the rest of the week! (don’t freeze the rice though)
This recipe can be made plastic free* and for under £1 per serving
Ingredients (Serves 4):
2 sweet potatoes
1 red or green pepper
1 brown onion
1 clove garlic
1 tbsp oil
4 tsp Curry powder
400g can coconut milk
A few tbsp curry paste or other curry spices you prefer
400g can chickpeas
Optional handful of spinach
Enough rice for however many portions you are eating
- Preheat the oven to 180°C
- Prepare all the vegetables: peel the sweet potatoes and slice them into bitesize chunks. Peel and dice the onion and garlic. Remove the innards rom the pepper, then slice into 2cm strips.
- Place all the veg on a baking tray. Drizzle with oil and sprinkle with the curry powder.
- Bake in the oven for around 40 minutes, or until the sweet potato cooked. Give the veg a stir half way through to ensure an even coating of curry powder.
- Boil the rice according to packet instructions, or as you normally would.*
- Remove the veg from the oven and add them to a large pan, along with the coconut milk, and curry paste or spices. Put the lid on and simmer for 10 minutes.
- Drain and rinse the chickpeas. Add them to the pan and allow it to cook for 10 minutes more. If the sauce becomes too watery take the lid off for a few minutes to allow it to thicken. Stir in the spinach until it has wilted.
* a plastic free option is available at the uni Food Co-op on Thursdays at the SU. Find more information here: https://www.facebook.com/warwickunifoodcoop/
(recipe by Cat Davey)