Once upon a time, not so long ago, I couldn't really make a curry as DH wasn't that keen on them. He'd tolerate them politely, but it wasn't something I felt I could do that often. Thankfully after an extended trip to Pakistan, curry is back on the menu, which is pretty good seeing as where we live we have access to a huge variety of Asian ingredients.
I'd been playing about with the idea of making a nice chickpea and sweet potato curry for yonks, so threw some bits and bobs together and was very happy with the result. So here it is in order for me to make it again next time I fancy it.
Ingredients
Veggies etc:
2 sweet potatoes, peeled and diced
1 onion, chopped
1 tin toms, whizzed to a puree
75g ground almonds
75g butter (or oil for vegan version)
1 tin drained chickpeas or equivalent frozen/freshly cooked peas
Curry paste
6 cloves garlic
3 small chillies
3 inch piece ginger
5 tbsp veg oil
2 tsp tumeric, garam masala, corriander, cumin
Whizz all the paste ingredients to a puree.
Fry the onion in a little oil for a few mins then add the curry paste (about 4 tbsp, freeze the rest or leave in the fridge and use within a week). Add all the other ingredients aside from the butter and almonds and simmer for 20 mins or so till the potatoes are tender. Add the butter and almonds and stir through. Add a little more liquid if you want more of a gravy.
Serve with cucumber salad and roti. Beware the stinky farts that will ensue ;-)
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