Torrential rain and howling winds prevented us from getting out into the garden or further afield this weekend, and I decided to share one of our favourite recipes as it’s been a long time since I shared the last one.
This is a lightly spiced, creamy curry, which is both vegan and gluten-free. We tend to cook this in bulk and freeze the extra portions for quick midweek meals, so you may need to reduce the suggested quantities.
Ingredients (Serves 8):
1 Red Chili Pepper finely diced
3 Garlic Cloves minced
Large nub of Ginger minced
100g of Fresh Coriander (Cilantro)
2 Large onions diced
3 Large Sweet Potatoes peeled and chopped into small cubes
2 400g tins of Chickpeas (drained)
2 400g tins of Chopped Tomatoes
2 400g tins of Coconut Milk
2 cups of frozen peas
200g of frozen spinach
3 tsp of Paprika
3 tsp of Cumin
3 tsp of Tumeric
3 tsp of Cinnamon
3 tsp of Dried Rosemary
3 tsp of Garam Masala
Heat a large casserole dish or pan on a medium heat, add two tablespoons of olive oil. When the oil is warm, add the onions, garlic and ginger and lightly cook for a few minutes or until the onions begin to turn translucent.
Add all the spices and rosemary, mix well and add a splash of water. Cover, stir occasionally to prevent from sticking and add more water if required until it resembles a thick paste.
After a few minutes, mix in sweet potato, cook and cover for three to five minutes.
Add the tomatoes and coconut milk, stir thoroughly until both have combined. Cover and allow to simmer for 20 minutes, stirring occasionally.
Add the chickpeas, peas, spinach and coriander. Stir well.
Cook uncovered for another 10 to 20 minutes until thickened.
Serve with boiled rice and papadums.