Sunday 10 December 2017

Spicy Sweet Potato & Coconut Chickpea curry

Yes, before you say anything - the wooden table background is back. Natural light inside the house is tough in dark December, so I took the pan outside on a snowy Sunday morning and stood in the freezing cold to try and get a shot that made this curry look a little bit appealing.

Anyway, enough about the behind the scenes exclusives... this curry is delicious; spicy and warming and full of flavour.

The recipe below will make between 4 - 6 portions depending on if you're adding rice or sides...

You'll need:

  • 1 red onion
  • Around 6cm of ginger, grated
  • 4 large sweet potatoes
  • 1 tin chickpeas
  • 1 tin chopped tomatoes
  • 1 tin coconut milk
  • A generous dollop of tomato puree
  • Half a bag of spinach (around 100/150g)
  • 2 tablespoons turmeric
  • 3 tablespoons hot curry powder (usually a blend of coriander, turmeric, fenugreek, cumin, garlic powder, fennel etc) (or mild, if spice isn't your thing)
Wash your sweet potato and chop into small chunks (I leave the skin on but it's up to you). Steam or boil for 15-20 minutes until they're soft and pretty much cooked through. 

Dice your onion and heat up in a large frying pan. I just added a bit of water to stop it sticking, but use oil if you wish. Add the grated ginger and turmeric, and add some more water, until a paste like consistency has formed with the turmeric and onions. 

Then, add your sweet potato. Don't worry if the potato starts to crumble a little bit. Add the chopped tomato and coconut milk, and keep stirring. After around five minutes add the rinsed chickpeas and tomato puree (I find it helps thicken sauce up). Keep it cooking for around ten minutes and then add the spinach, folding it in to the curry as you go. 

Finally, add a sprinkle of salt and leave to stand for about ten minutes.

Serve, and add sides as you see fit... 

© Frankie's Weekend. All rights reserved.