Chickpea and Sweet Potato Mongolian Style Curry
Serves: 10 People
- 1kg dried chick peas
- 500g sweet potato peeled
- 2 finely diced medium onions
- 2 tsp cayenne pepper
- 2 tsp ground coriander
- 2 tsp cumin seeds
- 2 tsp turmeric
- 2 tsp garam masala
- 4 tsp amchoor (mango powder)
- 2 cinnamon quills
- 6 bay leaves
- 1tsp Swiss vegetable bouillon
- 250 ml organic natural yogurt
- 10 ml sunflower oil
- 0.5 bunch fresh coriander
- 500ml chopped tomatoes lightly blitzed (with the coriander stalks) this gives more flavour
- Firstly boil the chick peas in water for 45- 50 min until cooked.
- Boil the sweet potato until three quarters cooked, set aside. Sweat the onions in the oil with bay leaves & cinnamon until lightly browned around the edges.
- Add the rest of the spices and cook for a further 3- 4 minutes until the spices have cooked out.
- Add half the natural yogurt to form a well flavoured paste. Cook for a couple of minutes and then add the blitzed tomatoes.
- Once chick peas have cooked add them together with their cooking liquor to the paste.
- Add the sweet potato and simmer for a further 5 minutes.
- Finish with chopped fresh coriander & drizzle with the rest of the natural yogurt.
- Serve with ghee rice, poppadoms & pickles
Key Nutritional benefits:
- Provides 22% of the recommended daily protein intake per 100g
- A fantastic source of B vitamins, especially vitamins B1 (28% of RNI), B6 (41% of RNI) and folic acid (41% of RNI)
- An excellent source of zinc and copper, with 28% and 36% of each respectively
- An excellent source of magnesium and iron, providing 24% and 22% of each
- A good source of vitamin C, with 23% of the RNI per portion
- Government recommended macro nutrient energy split:
- Protein 13%, Carbs 57%, Fats 30%
- Product macro nutrient energy split:
- Protein 23%, Carbs 59%, Fats 18%
All products marked in bold are available to purchase through Vegetarian Express.