Tuesday 1 March 2016

Posted by Judie on Tuesday 1 March 2016
Creamy vegetarian stew, perfect served with Jasmine rice. Leftovers are just as good the next day!

Serves 4
  • 1 small yellow onion, chopped
  • 1 large sweet potato, diced into 2cm cubes
  • 1 tbsp vegetable oil 
  • 3 cloves garlic 
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp cumin 
  • 1/2 tsp coriander
  • 1/2 tsp ground cloves 
  • Salt, to taste 
  • 1 tsp fresh grated ginger 
  • 1 red chilli 
  • 1 can (400g) diced tomatoes 
  • 1 can (400g) chickpeas 
  • 1 can (400g) light coconut milk 
  • 1/2 cup fresh parsley, chopped
  • Jasmine rice, for serving 
In a large, deep skillet, heat the vegetable oil and add the yellow onion. Allow this to soften for 3-4 minutes while mincing the garlic & chilli and gathering the spices. Next, add the garlic, chilli, and ginger to the onions with all the spices. As with all good curries, you develop so much more flavour by directly spicing the onions at the beginning as opposed to adding them to the completed dish later on. Stir and allow the spices to mingle with the onions for several minutes. 

Add the drained and rinsed chickpeas, the can of tomatoes, the coconut milk, and the sweet potato. Turn the heat down to a simmer, cover, and leave to cook for at least 30 minutes (50 is ideal) to fully break down and absorb all the spices' flavours. Stir occasionally and give the dish at taste after 20 minutes You can add a more spices at this point; especially cinnamon, turmeric, and salt. If you want the dish extra spicy, you can add dash of cayenne pepper. 

At the last minute before serving, add a handful or two of fresh chopped parsley to complete this dish. Serve on top of fluffy jasmine rice for a creamy and comforting meal. 

Adapted from Original Recipe

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