Sweet Potato & Chickpea Curry Sweet Potato & Chickpea Curry


1kg sweet potato, peeled and chopped into smallish cubes
One can chickpeas (425g)
One medium onion, chopped
1 teaspoon olive oil
1 tin of low fat evaporated milk ("skinny tinny"!)
Curry powder to taste (you decide how hot you like it!)
Chicken stock


1. Fry onion in oil until soft.
2. Add curry powder & stir until fragrant
3. Add sweet potato and stir until coated in curry
4. Add chicken stock (I think I used about 1 1/2 cups) and simmer
5. Add chickpeas and skinny tinny and simmer until mixture thickens and sweet potato is soft

Serve with rice and eat! Yummy, vegetarian and low fat!