Easy chickpea and sweet potato curry

This is comfort food at its best kindkitcheners! Moreish, nutritious, warming and filling. Seriously, what more could you want? I use only organic produce and opt for bio-dynamic rice, which has both a flavour and texture that takes this dish to a whole other level. This curry can also be frozen. Yay.


What you’ll need: Serves 4-6
2 tablespoons of EV olive oil
Sea salt to taste
1 onion, diced
2 cloves of garlic, diced
A 2cm piece of fresh ginger, diced
4 teaspoons of ground cumin
3 teaspoons of ground ginger
2 teaspoons of hot chilli powder (this will give your curry a warm kick, if you like it HOT add 3 teaspoons)
15 small potatoes (I’m loving Nicolas), peeled and halved
1 large sweet potato, peeled and diced into chunks
4 medium carrots, peeled and diced into chunks
2 x cans of chickpeas, drained and rinsed
6 fresh medium tomatoes, topped then halved and diced
1 large glass of white wine
Vegetable stock (paste or cubes), diluted in 500 mls of water
(I use 2 x tablespoons of homemade vegetable stock made in the Thermomix)
4 tablespoons of quality tomato puree
4-6 cups of Bio-dynamic rice

How to prepare:
In a large pot sauté fresh onion, garlic and ginger in olive oil until translucent
Add ground cumin, ground ginger and chilli powder, cook for another 2 minutes
Add chopped vegetables, coat well with spices. This step is key, so take your time folding
Remove from heat and allow to rest for 5 minutes then add freshly chopped tomatoes, chickpeas, wine, stock and tomato puree
Add salt, cover and leave to gently simmer for 40 minutes, stirring occasionally as the vegetables cook and the curry thickens
Taste and season with salt before serving
Serve on a bed of bio-dynamic rice and top with fresh herbs. I love using coriander and/or flat leaf parsley

What to drink?
If you like a white wine; I recommend a pinot gris
If you like red you cannot go wrong with a pinot noir for something more adventureous, a nebbiolo would work well too. Dig in!



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