Chickpea and sweet potato curry
2 tbsp groundnut oil
2 medium onions, chopped
4 cloves garlic, sliced
1 tsp black mustard seeds
2 tsp ground coriander
2 tsp ground turmeric
6 green cardamom pods, seeds removed and ground
2 red chillies, chopped
3 medium carrots, peeled and finely diced
250g greek yogurt
Fresh coriander
Maldon sea salt
500g tomatoes, roughly chopped
1 medium squash or small pumpkin, peeled and roughly chopped
1 large sweet potato, peeled and cut into chunks
725ml vegetable stock
2 x 400g tins chick peas
1 head broccoli, broken into large florets
This is a vegetarian Indian recipe but meat eaters will love it too!
Fry onion and garlic slowly until soft and honeyed. Stir in mustard seeds, coriander, turmeric, cardamom and chillies. Leave to cook for 2-3 mins, then add carrots and continue cooking over low heat for 4-5 mins.
Add tomatoes, squash and sweet potato, stir then pour in the stock. Bring to the boil, skim off any orange froth then turn down the heat and simmer gently.
Drain chickpeas and rinse. Add to curry. Simmer for about 20 mins, stirring occasionally until vegetables are tender but not breaking up. Season with salt.
At this point the curry benefits from being left overnight to allow the flavours to develop.
To serve, blanch the broccoli in boiling salted water until almost tender then drain and stir into the curry over a low heat. Stir in yogurt but don't allow to boil. Garnish with fresh coriander and serve with basmati rice.
Addthis
