Sweet potato & chickpea curry with rice

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Sunflower / vegetable oil40 g (10 g)
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Garam masala8 g (2 g)
• Ground turmeric2 g (0.5 g)
• Sweet potato600 g (≈ 4.5 sweet potatos) (150 g (≈ 1 sweet potato))
• Canned chickpeas320 g (80 g)
• Canned chopped tomatoes320 g (80 g)
• Coconut milk (can)320 g (80 g)
• White rice (long grain)280 g (70 g)

Method

1. Soften the chopped onion and garlic in the oil, 5 minutes; stir in the spices for 1 minute.
2. Add the diced sweet potato, chickpeas, tomatoes and coconut milk; simmer 20 minutes until the potato is tender.
3. Serve with rice.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in dry stores — nothing here needs a fridge.
• Make ahead: cook in port and freeze in portions.
• One pot — less to secure, less washing-up with fresh water.
• No listed allergens in our data — still check the labels of what you buy.