Sweet potato & chickpea curry

• Sweet potatoes600g
• Chickpeas1 × 400g tin
• Brown onions150g
• Medium curry powderstore cupboard2 tbsp (30g)
• Chopped tomatoes1 × 400g tin
• Coconut milk1 × 400ml tin
• Basmati rice300g

Plus salt and pepper. About £3.16 for the amounts used.

Method

1. 1

   Fry 1 chopped onion in a little oil for 8 minutes. Add 2 tbsp curry powder for 1 minute.

2. 2

   Add 600g sweet potato cut into cubes, 1 tin chopped tomatoes, 1 tin coconut milk and 100ml water. Simmer for 15 minutes.

3. 3

   Add 1 drained tin chickpeas and simmer for 10 more minutes until the sweet potato is soft. Season.

4. 4

   Cook 300g rice following the pack and serve with the curry.