This is easily one of the most flavourful curries I’ve ever made. I have my go-to curry recipe, but thought I’d spice it up a bit and try a curry recipe from Jamie Oliver. I had some sweet potatoes that needed to be used up so his sweet potato and chick pea curry called to me. I made a few minor adjustments based on what I had in the fridge, and man oh man, this turned out great! What I loved most was how rich the curry tasted, and how the sweetness from the potatoes was a perfect balance. Fresh cilantro, salty cashews and Greek yogurt really put this curry over the top.
It all starts with a solid base of onions, garlic and curry paste.
Onion and garlic curry base
Then add your veggies and some coconut milk and let it simmer until the sweet potatoes are cooked through.
Veggie and coconut curry
Once the sauce has thickened up and you are about to serve, throw in some spinach. Stir, let sit for a few minutes until just wilted.
Then serve it up with cilantro, cashews and Greek yogurt. Prepare for your taste buds to rejoice!
Sweet Potato and Chick Pea Curry
Dang. Just try this. So good.
Sweet Potato and Chickpea Curry Recipe
2 tbsp olive oil
1/2 white onions, diced
4 cloves garlic, diced
3 tbsp curry paste
1 red chilli, finely chopped
3cm piece of ginger, grated
A bunch of cilantro, stalks chopped, leaves picked
1 cup cauliflower
2 sweet potatoes, cut into chunks
1 x 400g tin chickpeas, drained
4 ripe tomatoes, roughly chopped or 1 x 400g tin chopped tomatoes
1 x 400ml tin light coconut milk
1/2 cup frozen peas (optional)
400g spinach, washed
Dollop Greek yogurt
1 tbsp chopped cashews
Poppadoms and rice, to serve
- Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic and curry paste, mix well, then cook for 10 minutes, stirring occasionally, until the onion is soft and golden.
- Add the chilli, ginger, cilantro stalks, cauliflower, sweet potato and chickpeas. Cook for 5 minutes. Add the tomatoes and 200ml water (or broth) and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10–15 minutes. Remove the lid, then cook for a further 15–20 minutes, stirring occasionally, until the sweet potato is cooked through and the sauce thickened. Add more water/broth if necessary, 1/4 cup at a time. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted. Scatter over the coriander leaves, cashews, greek yogurt, then serve with poppadums and rice.
- To freeze the curry for another time, leave to cool in the pan, then spoon into portion-sized containers or freezer bags and freeze. The curry will keep there for up to 3 months.
From: Jamie Oliver