Chana Aloo. With Sweet Potato.

I always like to make a veggie curry to serve alongside a meat or fish curry.  As the base sauce is a slight bore to make, using it to make two curries makes the whole thing seem 100% worthwhile.  So this is my take on the traditional Chana Aloo (chickpeas and potatoes) using sweet potatoes in place of the traditional white potatoes.

It tastes divine and is perfect as a stand alone main served with some rice or roti.  The leftovers were packed off to the hospital for the hubbie's lunch - a perfect and healthy portable picnic.


Ingredients (serves 4)

225 g sweet potatoes
a can of chickpeas, drained and rinsed
5 tbsp vegetable oil
275 ml curry sauce http://bizandthebear.blogspot.com/2012/04/basic-curry-sauce-essential-reading.html
1 tsp salt
2 tsp ground cumin
2 tsp ground coriander
4 tsp garam masala
2 tsp chili powder
juice of half a lemon
1 tsp ground fenugreek
fresh coriander to garnish

Method

1. Boil the sweet potatoes in their skins until just soft.  Allow to cool then peel and chop into chunks.

2. Heat the oil in a saucepan and add the curry sauce.  Boil until thickened.
3. Add the remaining ingredients to the sauce, bar the potato, bring to the boil then simmer for 5 minutes, stirring.

4. Add the potatoes, allow to heat through then serve hot with the coriander garnish.

Delicious with rice.