Ingredients
- 1/2 Red Pepper, sliced
- 1/2 Courgette, finely chopped
- 3-4 Garlic Cloves
- 1 chunk of Ginger
- 5 medium sweet potatoes
- 1/2 tin Tomatoes
- 1 tin Chickpeas (400ml)
- 250ml Vegetable Stock
- 3/4 can Coconut Milk
- 2 heaped tsp Curry Powder (madras, mild)
- 1 tsp Tumeric
- 3/4 tsp Paprika
- 1/2 tsp Garam Masala
- 1 tsp Coriander (ground)
- 1 tsp Fennel seeds
- 1 tsp Sesame seeds
- Sea Salt
- Black Pepper, freshly ground
- 4 tbsp Olive Oil
- Small handful of fresh Coriander, chopped
Cuisine: Cooking time: 60 mins Serving: 4-5 people
- Wash and chop the sweet potatoes (with their skins) into bite-sized chunks.
- Place the potatoes in a roasting dish, drizzle with Olive Oil, sprinkle with sea salt, fennel seeds, sesame seeds and black pepper.
- Place in the oven for about 30 minutes or until the potatoes start to soften but are not fully soft.
- Mix the crushed Garlic, finely chopped Ginger, Curry Powder, Tumeric, Paprika, Garam Masala, Coriander and a good tsp of Sea Salt together in a bowl.
- Add about 3 tbsp of Olive Oil to a large frying pan and add the spices. Fry gently on a low heat for 2-3 minutes. Do not burn!
- Add the 1/2 tin of Tomatoes and fry gently for another couple of minutes, stirring well.
- Add the courgette and peppers and fry gently for another 2-3 minutes.
- Add the Coconut Milk and bring almost to the boil, stirring well.
- Add the Vegetable Stock, bring to the boil and simmer for about 5 minutes to let the courgette and peppers start to cook.
- Add the tin of Chickpeas and mix in well.
- Remove the potatoes from the oven and add the whole mixture including the oil and seeds to the curry. Stir in well.
- Simmer uncovered until the sauce reduces to the consistency you like (about 15-20 mins).
- Add the fresh coriander and mix in well. Remove from the heat and leave to sit for about 4-5 minutes, stirring occasionally, to allow the coriander flavour to infuse.
- Serve with some organic short-grain brown rice!
Meal: Food type:
