Jamaican-style curried sweet potato & chickpeas

• Sweet potatoes600g
• Chickpeas (400g tin)1
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)2
• Fresh ginger15g
• Medium curry powderstore cupboard15g
• Dried mixed herbsstore cupboard3g
• Coconut milk (400ml tin)1
• Basmati rice300g
• Red kidney beans (400g tin)1

Plus salt and pepper. About £3.24 for the amounts used.

Method

1. 1

   Fry 1 chopped onion for 5 minutes. Add 2 crushed garlic cloves, 15g grated ginger, 1 tbsp curry powder and 1 tsp mixed herbs for 1 minute.

2. 2

   Add 600g sweet potato cut into cubes, 1 drained tin chickpeas and 1 tin coconut milk with 200ml water. Simmer for 20 minutes until tender.

3. 3

   Meanwhile, cook 300g rice following the pack and stir 1 drained tin kidney beans through it for the last 2 minutes.

4. 4

   Season the curry and serve with the rice and peas.