Updated: Nov 25, 2021
Basic ingredients (4 people)
Can of chickpeas (or butter beans, or any bean-type thing you like)
1 large sweet potato (or plain potato if you don't like sweet)
Can of coconut milk (or use plain cream & stock if you don't like coconut)
1 brown onion
Spices: garlic & ginger (fresh/dried/jarred), cumin, ground coriander, paprika (smoked is best), turmeric (and chilli if you like, fresh/ground)
Luxury ingredients (optional)
Sun dried tomatoes
Accompaniments: rice, fresh veg like broccoli
Selection of meals prepared by the foodies in this week's class
Oven on 200° fan/180° normal/gas mark 6
Cut sweet potato into chunks and pop in the oven with olive oil. Slice onion.
Cook the onion 10-12 minutes until caramelised (turn down temperature accordingly over the time so it doesn't burn).
Put your rice on.
Add fresh chilli, lots of grated ginger and crushed garlic (2-3tsp crushed/jarred). Stir.
Add powders in order:
2 tsp cumin, stir
2tsp coriander stir
1tsp smokey paprika, stir
1/2tsp turmeric. Stir 20 seconds.
Add chopped tomato 🍅 stir 30 seconds.
Add half tin coconut milk. Stir.
Chuck in tin of drained chickpeas. Add raisins & sun-dried tomatoes, if using. Now add some squirts of tomato puree & some powdered stock.
Add rest of coconut milk. Cook 10 mins.
Check your potatoes, should be caramelised and soft, gently add to the curry.
Be careful when you stir not to mush them. Cook for 5 mins or so.
Two minutes before you're ready to serve add spinach in two batches. Add a drop of water if too dry.
Top with fresh herbs and ground almonds.
You can freeze leftovers for around 3 months.
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