Sweet potato and kabuli chana curry with roti

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 400 g sweet potato (shakarkandi), peeled and cubed
• 300 g kabuli chana (chickpeas), cooked, about 1 1/2 cups (360 ml)
• 1 onion onion, finely chopped
• 2 tomatoes tomato, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds (jeera)
• 0.5 tsp turmeric powder (haldi)
• 1 tsp coriander powder (dhania)
• 0.5 tsp garam masala
• 2 tbsp vegetable oil
• 240 g roti (chapati) flour (atta), for the roti
• 1 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil in a pan, add cumin seeds, then the onion, and fry until golden.
2. 2Step 2. Add the ginger-garlic paste and cook briefly, then stir in the tomato puree, turmeric and coriander powder, and cook until the oil separates.
3. 3Step 3. Add the sweet potato, chickpeas, salt and about 200 ml water, cover and simmer for 15–18 minutes until the sweet potato is tender.
4. 4Step 4. Sprinkle over the garam masala and simmer for 2 more minutes.
5. 5Step 5. Knead the atta into a soft dough, roll into rotis and cook on a hot tawa until lightly browned on both sides.
6. 6Step 6. Serve the curry hot with 2 rotis per portion.

Allergens for your selection

• Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.