Microwave sweet potato, chickpea and spinach curry
A fabulous and filling vegetable curry, topped with a drizzle of cream and served with warm naan breads. Even if you usually pick a chicken or meat curry, give this one a go – it’s packed with flavour, easy to make and there’s very little washing up at the end.
Ingredients
- 400g/14oz sweet potatoes, peeled and cut into roughly 2.5cm/1in chunks
- 1 large red pepper, seeds removed, cut into roughly 2.5cm/1in chunks
- 2 tbsp vegetable oil
- 2 garlic cloves, finely grated
- 25g/1oz fresh root ginger, peeled and finely grated
- 2 tbsp medium curry powder
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 100g/3½oz baby spinach leaves
- 2 naan breads, cut in half
- 4 tbsp double cream
- salt and freshly ground black pepper
- fresh coriander leaves, chutney, pickles and lemon wedges for squeezing, to serve (optional)
Directions
- Put the sweet potato, red pepper and oil in a large, wide-based microwaveable dish or casserole and toss well. The dish will need to hold at least 2 litres/3½ pints. Cover with a microwaveable lid or dinner plate and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W), stirring halfway.
- Stir in the garlic, ginger and curry powder. Season generously with salt and pepper. Cover and cook on HIGH for 3 minutes (1000W) or 4 minutes (800W), stirring after 2 minutes.
- Stir in the chopped tomatoes and chickpeas. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W). Stir well then place the spinach leaves on top. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the until the sweet potato is tender and the curry is piping hot, stirring halfway. Take care removing the dish from the microwave as it will be very hot. Leave to stand for 2 minutes.
- Place the naan bread, two pieces at a time, on a microwaveable plate. Microwave, uncovered, for 30–40 seconds on HIGH, or until soft and warm. Do not allow to overcook.
- Drizzle the cream over the curry. Serve with coriander leaves to garnish, chutney, pickles and lemon wedges, if using, and the warm naan bread for scooping up the sauce.
