Current Lunar Phase

Sunday, June 15, 2008

Chickpea, Sweet Potato & Spinach Curry

Great to eat with basmati rice, flavoured with cardamom & ghee.


- 1 tbsp sunflower oil
- 1 red onion, finely sliced
- 2 small red chilies, finely sliced, with seeds
- 1 bunch coriander, stalks finely chopped & leaves reserved for garnish
- 2 cloves garlic, finely chopped
- 2 cinnamon sticks
- 2 small sweet potatoes, peeled & chopped into half-inch chunks
- 2 tins chopped tomatoes
- 150g cooked chickpeas
- 300g natural Greek yoghurt
- 250g leaf spinach

For roasting:
- 2 tsp cumin
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 5 whole cloves
- 5 cardamom pods

1. First, roast the spices.
2. Heat them together in a small dry pan over a medium flame until they begin to pop.
3. Set aside to cool slightly, then pound to a rough powder with a pestle & mortar.
4. Now put the oil in a pan large enough to hold all the curry ingredients.
5. Place over a medium heat & add the onion, chillies, chopped coriander, garlic, roasted spices & cinnamon sticks.
6. Gently cook until the onions have sweated and the spices have released a heady aroma (about 10 minutes).
7. Season with a little salt & add the sweet potatoes.
8. Cook for a further 5 minutes & then add the tomatoes.
9. Place the lid on the pan, turn down the heat & cook for 20 minutes.
10. Once the sweet potatoes are tender, add the chickpeas and yoghurt.
11. When heated through, add the spinach, stirring it in as you do so, until it has just wilted.
12. Check for seasoning & garnish with the reserved coriander leaves.

Serves 4-6.

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