Dairy free
Gluten free
Vegetarian
Vegan

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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