Ingredients
- 1 Large Sweet Potato Peeled and Diced
- 400g Tinned Chickpeas Drained and Rinsed
- 1 Onion Finely Chopped
- 2 Garlic Cloves Minced
- 400ml Vegetable Stock
- 2 tsp Curry Powder
- 1 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- Salt and Pepper to Taste
- 2 tbsp Olive Oil
- Fresh Coriander Chopped for Garnish
- Natural Yoghurt for Serving
Method
Step 1: Combine
In a large microwave-safe bowl, combine the diced sweet potato, chickpeas, onion, garlic, curry powder, ground cumin, and ground coriander. Drizzle with olive oil and toss until everything is well coated.
Step 2: Add Stock
Pour the vegetable stock over the mixture, ensuring that the ingredients are just covered. Season with salt and pepper to taste.
Step 3: Cook
Cover the bowl with a microwave-safe lid or cling film, leaving a small vent for steam to escape. Microwave on high for 15-20 minutes, or until the sweet potatoes are tender. Stir halfway through cooking to ensure even cooking.
- This timing is based on a 900w microwave. You’ll need to adjust this for higher and lower wattages. Add 5 minutes for lower wattages and begin checking the potatoes after 10 minutes for higher wattages.
Step 4: Check
Carefully remove the bowl from the microwave and give the stew a good stir. Adjust seasoning if necessary and check that the sweet potato is cooked through.
Step 5: Garnish
Garnish with a generous sprinkle of chopped fresh coriander and a dollop of yoghurt just before serving. This not only adds a refreshing contrast to the warm spices but also gives the stew some needed creaminess.
Tweaks
- Stir in Spinach Add a handful of fresh spinach in the last 5 minutes of cooking for a nutritional boost and a pop of green.
- Make it Creamy Stir in 100ml of coconut milk before microwaving for a creamy, rich texture and a subtle sweetness.
- Add Texture Sprinkle over a handful of roasted peanuts, pistachios, flaked almonds or coconut flakes for some added texture.
Substitutes
- Use Butternut Squash Swap the sweet potato for an equal amount of butternut squash for a slightly different sweet, nutty flavour.
- Try Garam Masala Not got curry powder? Then replace it with garam masala for a warmer, deeper spice profile.
- Use Coconut Oil Swap olive oil for coconut oil to enhance the stew with a subtle coconut flavour.
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Storage
- In the Fridge Allow the stew to cool to room temperature before storing. Transfer to an airtight container to keep it fresh then store in the fridge for up to 3-4 days.
- In the Freezer Freeze in portion-sized containers for easy reheating. Check that the containers are airtight to prevent freezer burn then store in the freezer for up to 3 months.
Tips
Use Uniform Pieces Ensure sweet potatoes are diced into even pieces for uniform cooking. You’ll end up with some mushy pieces and some raw pieces otherwise.
Rinse Chickpeas Rinse chickpeas well to remove any canning liquid but also to reduce the salt quantity. It’s harder to control how salty your stew is otherwise.
Check the Seasoning at the End Taste and adjust the seasoning after cooking, as flavours can both intensify and become muted in the microwave.
Check the Vent Make sure to cover the bowl with a microwave-safe lid or cling film with a small vent to allow steam to escape.
Sweet Potato and Chickpea Microwave Stew
Course: Main, LunchCuisine: IndianDifficulty: Easy2-3
servings10
minutes15
minutes25
minutesThis recipe is proof that you can cook an entire MEAL in the microwave!
Ingredients
1 Large 1 Sweet Potato, Peeled and Diced
400 g 400 Tinned Chickpeas, Drained and Rinsed
1 1 Onion Finely, Chopped
2 2 Garlic Cloves, Minced
400 ml 400 Vegetable Stock
2 tsp 2 Curry Powder
1 tsp 1 Ground Cumin
1/2 tsp 1/2 Ground Coriander
Salt and Pepper, to Taste
2 tbsp 2 Olive Oil
Fresh Coriander, Chopped for Garnish
Natural Yoghurt, for Serving
Directions
- In a large microwave-safe bowl, mix diced sweet potato, chickpeas, onion, garlic, curry powder, cumin, and coriander. Drizzle with olive oil and toss for even coating.
- Pour vegetable stock over the mixture to just cover the ingredients. Season with salt and pepper.
- Cover the bowl with a microwave-safe lid or cling film, leaving a vent for steam. Microwave on high for 15-20 minutes, stirring halfway, until sweet potatoes are tender. Adjust timing based on your microwave’s wattage.
- After cooking, stir well and adjust seasoning if needed, ensuring sweet potatoes are fully cooked.
- Serve garnished with fresh coriander and a dollop of yoghurt for a creamy, flavourful finish.
