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Microwave Sweet Potato and Chickpea Curry
Ingredients
  • 400g/14oz sweet potatoes, peeled and cut into roughly 2.5cm/1in chunks
  • 1 large red pepper, seeds removed, cut into roughly 2.5cm/1in chunks
  • 2 tbsp vegetable oil
  • 2 garlic cloves, finely grated
  • 25g/1oz fresh root ginger, peeled and finely grated
  • 2 tbsp medium curry powder
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 100g/3½oz baby spinach leaves
  • 2 naan breads, cut in half
  • 4 tbsp double cream
  • salt and freshly ground black pepper
  • fresh coriander leaves, chutney, pickles and lemon wedges for squeezing, to serve (optional)
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