"Rich and creamy, hearty and full of flavour. With extra coconut milk, my boys will happily lap up a big bowl of this. Omit the fish sauce for a vegan curry."
Chickpea and Sweet Potato Curry
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Prep time 20mins
Cook time 45mins
Serves or Makes: 6
Recipe Card
ingredients
For Curry
- 1/2 teaspoon each of ground turmeric, paprika, garam masala, cinnamon and chilli powder
- 1 teaspoon curry powder
- 3 large sweet potatoes
- pinch of flaked sea salt
- 3 tbsp coconut oil, melted
- 1 teaspoon each of cumin seeds and mustard seeds
- 2 cloves of garlic, peeled and sliced
- 1 large red onion, halved and sliced
- 2 green bird’s eye chillies, sliced
- 2 cm fresh ginger, peeled and grated
- Handful of fresh coriander, leaves and stalks, finely chopped
- 400 gram tinned chickpeas, drained and rinsed
- 200 gram tinned chopped tomatoes
- 800 milliliter tinned coconut milk, shaken well before opening
- 1 tbsp fish sauce
- 100 gram spinach leaves
- Grind of black pepper
- Fresh coriander, roughly chopped
Method
For curry
Step 1
Preheat the oven to 220°c.
Step 2
In a bowl, mix the turmeric, paprika, garam masala, cinnamon, chilli powder and curry powder.
Step 3
Peel the sweet potatoes then chop them into 2cm chunks. Place them on a baking tray with the salt, two tablespoons of the melted coconut oil and the spice blend. Roast in the preheated oven for 30 minutes until the sweet potato is cooked through and browned nicely; the spices will have toasted and been absorbed well. Cooking the potato this way helps to retain its integrity.
Step 4
In a large saucepan over a medium heat, cook the cumin and mustard seeds in the remaining tablespoon of coconut oil for 1 minute until they release their fragrance and start to pop. Add the sliced garlic and onion to the pan and cook for 3 minutes until soft until soft and translucent.
Step 5
Add the chillies, ginger, fresh coriander and chickpeas to the pan, then cook for just a minute, add the tomatoes, then cover and cook for 10 minutes.
Step 6
Next add the coconut milk, fish sauce and the roasted sweet potatoes to the pot and stir well. Cook for a few minutes just to ensure any bite left in the potato is cooked out.
Step 7
Stir in the spinach and cook until wilted, season with salt and pepper to taste, then serve the curry scattered with fresh coriander, alongside plain or coconut rice and raita.
ingredients
Raita
- 2 teaspoon olive oil
- 1 clove garlic, peeled and grated
- 1 cm fresh ginger, peeled and grated
- 1/2 teaspoon garam masala
- 200 gram cucumber, deseeded and grated
- 1/2 teaspoon fine salt
- 10 gram fresh mint leaves, finely chopped
- 10 gram fresh coriander leaves, finely chopped
- 250 gram Greek or coconut yoghurt
- 1/2 lemon, zested and juiced
- Pinch of flaked sea salt
- grind of black pepper
For Raita
Step 1
Heat the oil in a small saucepan over a low heat. Add the garlic, ginger and garam masala and cook for 1 minute, then place in a bowl to cool and set aside.
Step 2
Place the cucumber and salt in a colander for 10 minutes. The excess liquid should come out of the cucumber. Pat dry with kitchen paper, then add to the bowl along with the mint, coriander, yoghurt, lemon zest and juice. Season the raita well and then serve.