St Peter's House, Oxford Road, Manchester, M13 9GH

Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

Sweet Potato, Cauliflower & Chickpea Curry

A Milk & Honey Café classic, this is one of our most popular dishes on the ever-changing café special board – we look forward to serving it again soon – but until then have a go yourself!

Recipe Video

Recipe Ingredients

150g basmati rice
1 medium onion – chopped
3 garlic clove – finely chopped
3 tsp curried blend
1 tin coconut milk
1 tin chopped tomatoes
1 large sweet potato – peeled & chopped 2 cm chunks
1 tin chickpeas – drained
¼ medium cauliflower – chopped 2 cm chunks

Optional Ingredients

Yoghurt, rice, naan bread, Bombay mix

Recipe Instructions

Cook rice until done (after 10 – 12 mins it should be soft to touch), drain & reserve.

Prepare vegetables as described.

Cook rice until done (after 10 – 12 mins it should be soft to touch), drain & reserve.

In a saucepan over a medium heat, sweat onion with a little cooking oil until soft & translucent (2 – 3 mins).

Add garlic to onions and cook out for 1 minute before adding curried blend – stir continuously to avoid too much smoke – turn down heat if necessary.
Add coconut milk, chopped tomatoes, sweet potatoes, cauliflower & chickpeas – bring to a boil over medium heat then turn down to a simmer until sweet potatoes are tender (15 – 20 mins) adding a touch of water if things are looking a little dry.

Finally, taste and adjust seasoning (salt & pepper), serve with basmati rice & desired optional extras.

Recipe Print-Out


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