Indian food is always (wrongly) associated with some sort of curry. The truth is, we have a plethora of dishes and ingredients that vary from state to state, mostly depending on the climate and produce available.
However, we do love our curries, especially during the winter months. The food is richer and if vegetarian, will usually be made of warming ingredients. This recipe, adapted from Jamie Oliver’s sweet potato, chickpea and spinach curry (I left out the spinach) is made with coconut milk and combines North and South Indian flavours. The sweet potato cuts through the spice and chickpeas add a protein packed punch to this flavoursome dish.
Serves 2-3 people
Prep time – 45 mins + additional time if you’re using fresh chickpeas
Ingredients
- 2-3 tbsps olive oil
- 1 large red onion (sliced)
- 2 cloves garlic (crushed/chopped small)
- 1 green chilli
- 2 cm piece ginger
- 1 tbsp curry powder
- 1 tsp each cumin and coriander powder
- 1 can of chickpeas (400 gms)
- 2 sweet potatoes, peeled and cut roughly
- 4 ripe tomatoes, chopped roughly (or 400 gm can)
- 1 can coconut milk
- Salt and pepper, according to taste
Method
Heat a deep pan and the olive oil on a medium flame. Fry the onion till it softens and turns translucent. Tip in the garlic, chilli and ginger. Once softened, mix in the spices and fry till fragrant (you might need to add more oil).
Add the cut sweet potato and stir till coated with spices, and then stir the chopped tomatoes.
Bring to a light simmer and stir in the coconut milk (be sure the flame isn’t too high or the milk will split).
Once the potatoes are semi cooked (poke with a fork, if you can pierce the skin it’s good to go), add the can of chickpeas and stir till they are coated with the gravy.
Simmer till they soften and the potatoes are cooked. You can leave the lid open for the last few minutes if you prefer a semi-dry curry.
The health benefits of the ingredients are always a consideration when it comes to cooking Indian food at home. Whether it is the addition of mint and yogurt to cool the body, fennel or cumin seeds for digestion, turmeric for immunity, and many more fragrant spices which elevate the flavours of the dish, they are all perfectly paired with a bland base of carbs (rice or roti) for balance.
Happy Cooking!
Karina