Chickpea Aloo Curry
- 1 Knorr Vegetable Stock Cubes
- 2 sweet potatoes
- 1 medium-sized onion
- 1 tinned chopped tomatoes
- 1 tinned chickpeas
- 100 g peas
- 2 garlic cloves
- 1 thumb sized piece of ginger
- 2 tbsp vegetable oil
- 1 tsp dried curry leaves
- 1 tsp cumin seeds
- 1 tbsp curry powder
- 1 handful of coriander
- 1/2 lemon juice
Heat the oil then add the cumin seeds, curry leaves, garlic, ginger and onion.
Fry until slightly golden then add the sweet potatoes, tinned tomatoes, and the chickpeas.
Dissolve the stock cube in 350ml hot water then pour into the pan. Cover with a lid and simmer for 15 minutes.
Once the sweet potato is soft remove the lid and add the chopped coriander and lemon juice.
Serve with steamed rice, naan bread and mango chutney.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||248.152 kcal|
|Protein (g)||7.959 g|
|Sugar (g)||10.832 g|
|Fat (g)||10.106 g|
|Fibre (g)||9.941 g|
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