Sweet potato and chickpea balti recipe

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At just £1.09 per serving, this vegetarian curry makes a lovely mid week meal. Quick and easy, it's a great way of getting more veg into your family's diet

Serves4
SkillEasy
Preparation Time10 mins
Cooking Time25 mins
Total Time35 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories635 Kcal32%
Fat17 g24%
Saturated Fat4 g20%

At just £1.09 per serving, this vegetarian curry makes a lovely mid week meal. Quick and easy, it's a great way of getting more veg into your family's diet

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, peeled and cut into thin wedges
  • 3 tbsp balti paste, or more if you like it spicy
  • 500g (1lb) sweet potatoes, peeled and diced
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained and rinsed
  • 125g (4 oz) frozen spinach chunks
  • Naan breads or rice, to serve

WEIGHT CONVERTER

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Method

  1. Heat the oil in a large pan, add the onion and fry 3-4 mins. Stir in the balti paste and sweet potato chunks and cook for a couple of mins.
  2. Add the tomatoes, 300ml (½ pint) hot water and the chickpeas. Bring to the boil and then simmer for 10-15 mins. Check the seasoning.
  3. Microwave the frozen spinach for a few mins and spoon on top of the balti (or add to the balti for the last 5 mins of cooking). Spoon curry into bowls. Serve with hot naan bread or rice.
Top Tip for making Sweet potato and chickpea balti

You can add chicken to this dinner to make it a little meatier

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