1½ Syns per serving
This recipe will take you 3 hours 20 minutes
Serves 4
- 1 onion, roughly chopped
- 2cm piece fresh root ginger, peeled and grated
- 400g can chickpeas, drained and rinsed
- 2 green chillies, deseeded and roughly chopped
- Low-calorie cooking spray
- 1 tsp black mustard seeds, plus extra to serve
- 2 tsp cumin seeds
- 8 curry leaves (optional)
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 3 large sweet potatoes, peeled and cut into bite-size chunks
- 600ml hot vegetable stock, suitable for vegans
- 1 tbsp tomato purée
- 160ml reduced-fat coconut milk
- 1 tbsp white wine vinegar, suitable for vegans
- Small handful finely chopped fresh coriander, to serve
- 1 red chilli, deseeded and finely chopped, to serve
- Plain boiled rice and green beans, to serve
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