Swede is a vegetable that deserves more attention. The Hungry Gap is a time in spring where it’s harder to find a wealth of UK-grown crops – but swede is a vegetable that is abundant.

It’s a beautiful root crop in the cabbage family and it makes a wonderful base for this seasonal curry alongside wholesome chickpeas.

SWEDE AND CHICKPEA CURRY

Serves: 4

Ingredients

Half a swede, diced into 1cm cubes

1 onion, diced

3 garlic cloves, crushed

1 thumb of ginger, grated

1 green chilli, chopped

1 tsp turmeric, grated

1 tsp cumin

1 tsp garam masala

1 tsp coriander

1/2 tsp cinnamon

1/2 tsp chilli

1 tbsp mango chutney

Juice of a lime

Bunch of coriander stalks, roughly chopped

2 tins chickpeas, drained

1 tin coconut milk

Handful of spinach

Salt and pepper

To serve:

Coriander
Rice

Method

Put the rice on to cook, as per the instructions on the pack.

Heat up a large pan with a dash of oil. Add the spices, chutney and lime and stir for 5 mins. Add the onion and fry for a further 5 mins. Next, add the diced swede to the pan.

Pour in the chickpeas and coconut milk and bring the pan to the boil. Simmer for 30 mins, or until the curry has reduced.

At the end, stir in the spinach, season well and serve up with the coriander and rice.

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