Time to make
30 - 45 mins
Most time in kitchen
Goes well with
Naan Bread, Parathas, Popadoms, Mango Chutney, Samosas
Serves-ish
2 big bowls if served with rice, 3 if serving with additions
Washing up Scale
Pans, Chopping Board, Knife
Ingredients
Sunflower Oil
Onion
1 tsp Black Mustard Seeds
3 Garlic Cloves
2 Finger Chillies
4cm Length of Ginger
1/4 tsp Chilli Powder
1/4 tsp Asafoetida
1(small) tsp Tumeric
1 tsp Ground Cumin
1 tsp Curry Powder
1 tsp Sugar
Salt
Pepper
Tin Coconut Milk
Large Sweet Potato
Tin Chickpeas
2 Big handfuls of Spinach
Basmati Rice
Want to change it up?
Other veg that works well:
> Butternut Squash
> Celeriac
> Swede
> Pretty much any veg
Other protein that work well:
> Red Lentils
> Vegan Chicken
> Firm Tofu
Mix up the spices by using:
> Cardamom
> Ground Coriander
> Cloves
> Tamarind Paste
Steps
1. Heat up some oil in a deep pan. Dice the onion and add to the pan, keeping it on a low heat and after 2 minutes stir in the black mustard seeds. Leave for another 3 mins until the onions have softened.
2. Peel your ginger and grate the flesh straight into the pan. Do the same with you garlic. Chop your chillis and add those along with all the spices, sugar, salt and pepper. Give these a really good mix and leave them to infuse for 2 mins.
3. Stir in your coconut milk and cover with a lid.
4. Wash your sweet potato, chip into decent chunks and add to the pan alongside the chickpeas. Keep the lid on, heat low, and leave to cook away for 20ish mins (the smaller the chunks of potato, the less time you will need to cook this for).
5. Check your sweet potato is soft using a fork, it should go through without a lot of force. If it is nice a soft then turn the heat off because cooking it too long with heat will turn those potatoes into mush!
6. Prepare your rice and any extras (naan, onion bhajis, etc.) then heat up the curry once you’re ready to serve.