Friday 13 May 2016

Sweet Potato, Chickpea & Spinach Curry

Any type of stew/ curry a.k.a. sabzi will always hold a very special place in my heart partly because of my Indian roots. But also because curries are quick & easy to make; with pretty much the same spice base, they are kind of a no-brainer.

I particularly love the contrasting taste of sweet potato with a spicy curry base which is why this sweet potato, chick pea and spinach curry is my current obsession. Lets get straight down to business shall we?

1 chopped onion
6 tomatoes chopped or pureed
chilli (optional)
Ginger (optional)
Garlic (optional)
Cumin powder
Garam masala
Hot curry powder which is basically a mix of (cumin turmeric, chilli, black pepper, fenugreek, garlic, coriander, fennel, salt & ginger in a powder form)
2 sweet potatoes peeled and chopped
200 grams chickpeas (boiled & cooked)
100 grams spinach
1.5 cups almond milk (unsweetened)

Throw in a good glug of olive oil in a pan and let that heat for a couple of minutes. Then add your chopped onion to the pan and let that cook for a couple of minutes. Add in a bit of salt and pepper. Let the onions cook for a couple more minutes and at this point add in 1 tablespoon each of cumin powder, garam masala and the hot curry powder. Now add in the chopped tomatoes or tomato puree. Mix everything in together with a spatula or turner. Let this cook for 5-7 minutes on high heat and this rich sauce will form the base of your curry.

Next, add sweet potato chunks and keep stirring & mixing everything together. Then add in 1 cup of almond milk to make the curry rich & creamy. You can also opt for coconut milk. Work with whatever you have access to and with whatever option you prefer. Your kitchen, you are the boss!

Let this cook for about 20 minutes on a medium to low heat with an occasional switch to high heat. Make sure you keep turning everything around in the pan every now and again. If you think you need to add some more almond milk, go ahead and add some more. After about 20 minutes when the sweet potato chunks start to soften, throw in chick peas. Cook for another 10 minutes and then add in your spinach leaves. Spinach will wilt in minutes... after about 7 minutes everything should come together nicely. At this point, taste some of it and see if you need more salt, or pepper or spice. I usually top it up with  a teaspoon more of the garam masala and curry powder. I also squeeze in the juice of half a lemon. Serve piping hot with steamed rice.

Let me know if you get to try this? See you next time xx


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