ROASTED SWEET POTATO & CHICKPEA CURRY

When I’m due to spend a day at college in London I try to plan ahead to ensure there’s something the whole family will eat, pre-prepared in the fridge, to be simply heated through by my husband or daughter. Ideally this should be no more complicated than requiring one pan and the hot plate on our Everhot stove. Anything more than this and things can get messy!

And that’s how I ended up creating this comforting and warming winter feast. If you like things spicy but not so spicy that you’re reaching for a bucket of water, this dish will be right up your street. For those of you who prefer a bit more heat, you might like to add some chilli.

IMG_2582The amounts quoted here will easily feed four. However, if you want to stretch it further you could serve it with some brown rice and double your servings. This curry will also freeze really well so is great for batch cooking.

Remember to try and buy organic where you can; the end result will taste so much better and your body will thank you for it. Another bonus is that organic carrots don’t need peeling!

NB: This

 INGREDIENTS

  •  1-2 sweet potatoes (depending on size)
  • Coconut oil
  • 1 onion, diced
  • 2 celery sticks, diced
  • 2 carrot, diced
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 200g split red lentils, soaked in cold water
  • 400g chopped tomatoes
  • 2 tbsp tomato puree
  • 1 bayleaf
  • 500 ml vegetable stock
  • 400g chickpeas

METHOD

  1. Peel the sweet potatoes and dice into 1cm pieces. Toss them in a little coconut oil before roasting them in a hot over (200 degrees) for 15-20 minutes, or until tender.
  2. Meanwhile, ‘fry’ the onion in a little vegetable stock for 6-8 minutes until tender and translucent. You can use oil if you prefer, but this method works just as well and reduces the intake of unnecessary fats, or the heating of them!
  3. Add the celery and carrot and fry for a further 4-5 minutes. Add more stock if necessary.
  4. Add the spices and garlic and stir thoroughly for one minutes.
  5. Drain the lentils and add to the pan along with the remaining stock, tomatoes, tomato puree and bay leaf. Cook for 20 minutes before finally adding the sweet potatoes and chickpeas. If the curry looks like it’s starting to dry out or the lentils are catching, add some more stock.
  6. Continue to cook for a further 10 minutes. Garnish with fresh coriander and serve.

 

IMG_2581

 

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