Thursday, 3 November 2011

chicpea and sweet potato curry

a nice vegetable curry made from scratch and worth it even better the second day !!

1 x 400g tinned chicpeas drained & washed
2  small onions chopped
2 red chillies chopped (3 if you want it a little hotter)
3 garlic cloves crushed
3 carrots chopped
2 teaspoons of corrinder seeds ground
1 teaspooon cumin seeds ground
6 cardamon pods deseeded and seeds ground
15 curry leaves ( can be purchsed in tescos paul street or mr. bells int he English Market)
1 teaspoon wholegrain mustard
2 teaspoons of tumeric
500g of raw tomatoes chopped
1 small butternutsquash or pumpkin diced
1 large sweet potatoe chopped
750 ml veg or chicken stock
drop of olive oil
and a dash of seasame oil

to finish the dish 
  250 g greek yougurt
bunch of fresh corriander


  • put the olive oil and the seasame oil in a large heavy based pot or casserole dish , 
  • add the onions and the garlic on a low heat stir for 4 minutes
  • then add , the curry leaves, the mustard, the ground spices,corriander, cummin, tumeric, cardamon then add the chopped chillies .
  • then add the carrot, squash, tomatoes, sweet potato stir well coating al the vegetables in spices . then add the stoc and bring to the boil and reduce to a simmer and cook for a further 20-30 min if a foam appears on the top just spoon it off
  • once the vegetables are tender stir in the chicpeas and heat through 
  • add the yohgurt do this off the heat as if it is boiled it will split finish with corriander
chefs tip:: this is a curry best made a day in advance as the flavours improve if you are doing this do not add the fresh corriander or the yougurt until you have reheated it
make it into a chicken curry add diced chicken in after the spices are added and cook for an extra 10 minutes to ensure it is cooked !! serve with some nice fluffy rice naan breads and a few bottles of your locally brewed beeers !!

reccomended beer store Bradleys off liscence north main street cork it is a world of wonder !!!

happy cooking  

here it is served with baked cod

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