Masterchef semi-finalist Sarah Dugdale demonstrates how to cook a delicious sweet potato and chickpea curry and the perfect fluffy rice. The recipe serves 6.
540g long grain rice
750g sweet potato – cut into bitesize pieces
1 x medium onion – finely sliced
2 x garlic cloves – crushed
Chilli flakes – 1tsp
Cumin seeds – 1tbsp
50g ginger – peeled & grated
1 x can chickpeas – drained
1 x can chopped tomatoes
1 x vegetable stock cube
Salt and pepper
Vegetable oil – 1tbsp
Coriander, to garnish (optional)
Heat the oil and fry the cumin seeds for about a minute.
Add the onion and a pinch of salt and cook for 5 minutes.
Add the, garlic, chilli flakes and ginger, and fry for a further 3 minutes.
Add the chickpeas, tomatoes and sweet potato, and bring to the boil. Simmer and stir, then cover and simmer on a medium heat for about 30 to 40 minutes or until the potatoes are soft, stirring occasionally. Top up with a little water if needed.
Serve with rice and a sprinkle of coriander.