I recently fancied making a curry and as I follow the Slimming World plan, I prefer to make my food from scratch so I know exactly what goes into it. I sort of made this up as I went along but it was absolutely delicious, and very budget friendly. This recipe made enough for 2 so I ate one portion and put the other in the fridge for lunch the next day.
Ingredients
1 can of chopped tomatoes
1 can of chickpeas
1 red onion
2 Spring onions
1 Sweet Potato
1 tsp chilli powder
1tsp ginger
1 tsp cumin seeds
1 garlic clove
frylight
Firstly, I fried off the cumin seeds in frylight for a couple of minutes until they were lightly toasted.
I then sprayed a bit more frylight into the pan and added my red onion and my spring onions which I chopped into small pieces. I fried these off until they started to go soft.
I then added my chilli powder, garlic and ginger. You can of course alter these quantities depending on how spicy you like it. I like mine quite mild with a bit of zing and these amounts were just right.
After a couple of minutes I added the drained chickpeas, chopped tomatoes and chopped sweet potato. I mixed this together to combine the flavours and then topped the pan off with water to cover the potato.
I let this simmer for about 25 minutes, in the meantime I cooked some rice to go with it.
Once the sauce had thickened, and the potato was soft I served the curry up with rice. It was absolutely delicious.
