Sweet Potato & Chickpea Curry

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When I was young I remember sitting in creche peering over, trying to catch a glimpse of my mum in cooking class. We had the funny Chinese spoons, poppadom trays and big pasta bowl in every nook and cranny in our tiny kitchen. I remember how she could always rustle up a cracking curry in no time - Just don't ask her about the time she said she would give me £1 if I ate a whole chilli; many ice cubes and glasses of milk later, I was £5 richer with a story that I could bribe her with for life. 

So on the subject of chillies, I would like to share my most recent dish with you.

Sweet Potato, Chickpea and Coconut Curry.

I made my curry paste from scratch, for this you will need:
1 tsp cumin
1 tsp ground corriander
1 tsp turmeric
1 tsp paprika
1 tsp crushed chillies
1/2 tsp of ground ginger
sprinkle of salt
1 tbsp of olive oil

For the curry:
1 tsp coconut oil
1 onion 
1 clove of garlic
120ml of water
1 tin of chickpeas
1 large sweet potato or 2 small ones
bunch of fresh corriander

How to:
  • Mix all your curry paste ingredients up and leave to one side.
  • Saute your chopped onion and grated garlic clove in coconut oil for a minute then put the paste and the water in.
  • Leave to cook for a couple of minutes then add your Alpro coconut cuisine and sweet potato to the pan - I usually let this simmer away for a about 10 mins.
  • Add the drained chickpeas and a handful of fresh coriander - cook for a further 10 mins.

  • Serve with spinach and bulgar wheat and finish with a handful of coriander. 

This is my go-to recipe when we have any guests, it's soo easy to make and the most delicious, warming recipe. It's deliciously creamy and is a real comfort food dish that's super good for you too.

Autumn is cumin, bye bye sniffles.



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