Sweet Potato, chickpea curry

Sweet Potato Chickpea Curry Masala

  • 60 mins
  • 21 ingredients

Ingredients

  • Sweet Potato 1 Kg (2 x Medium Potatoes)
  • Cooked Chickpeas 1 cup
  • Brown Onion 2 Large
  • Garlic Cloves 3 Whole
  • Ginger 2cm x 3cm Knob
  • Red Chilli 1/2 Whole
  • Cinnamon Quills 2 Whole
  • Cumin Seeds 2 Tbsp
  • Coriander Seeds 1 Tbsp
  • Whole Cloves 1 Tsp
  • Whole Black Peppercorns 1 Tsp
  • Fenugreek Seeds 1 Tsp
  • Black Mustard Seeds 1 Tsp
  • Fennel Seeds 1/2 Teaspoon
  • Salt 1 Tsp
  • Ground Tumeric 1 Tsp
  • Coconut Cream 1/2 Cup
  • Liquid Vegetable Stock 1/2 Cup
  • Baby Spinach Leaves (Optional) Handful
  • Lemon Juice 1 Tsp
  • Coconut Oil 1-2 Tbsp
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  1. Peel and dice sweet potatoes
  2. Set aside
  3. Grind the whole spices in a spice grinder, blender or thermomix until they are a powder consistency
  4. Add the tumeric, salt to the blend and mix.
  5. Mince the garlic, ginger and chilli.
  6. Chop the onions into diced pieces.
  7. Heat the coconut oil in a pan, and add the masala spice mix, along with the garlic, ginger, chilli and onions.
  8. Cook until the onions begin to turn translucent and the curry blend is fragrant
  9. Add the sweet potatoes & chickpeas, coat with the spices and onion mix, add the lemon juice.
  10. Add the liquid vegetable stock and cook on medium heat for 25 minutes with the lid.
  11. After 25 minutes, add the coconut cream and stir through, allow to continue to cook until reduced (approx. 10 more minutes)
  12. Stir in the spinach (if using) and serve with basmati rice and poppadoms.

Serves 6

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