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MANDARIN, CHICKPEA AND SWEETPOTATO CURRY

  • 2 tablespoons olive oil
  • 1 small onion, halved, finely sliced
  • 500g sweet potato, peeled, cut into 2cm cubes
  • 2 garlic cloves, finely chopped
  • 2 teaspoons ground garam masala
  • ¼ teaspoon ground turmeric
  • 400g can crushed tomatoes
  • 400g can chickpeas, drained
  • 1 Delite Mandarin, two 6cm strips of peel with white pith removed and juiced
  • ½ teaspoon sea salt
  • 250ml vegetable stock or water
  • 50g baby spinach leaves
  • 1/3 cup chopped coriander leaves
  • Roti bread, to serve

Method

Heat oil in a medium saucepan over a medium heat. Add onion and cook for 5 minutes until softened, but not browned. Add the sweet potato and garlic and cook for 5 minutes, stirring occasionally. Stir in the spices and cook for 30 seconds until aromatic. Add tomatoes, chickpeas, mandarin peel, salt and stock. Bring to the boil then reduce heat to a low simmer and cook for 20 minutes, or until sweet potato is cooked through.

Stir in the spinach leaves. Cook for about 3 minutes until leaves have wilted. Stir through the mandarin juice.

Garnish with coriander leaves. Serve with warmed roti bread.