Curry Delight | Vegan Chickpea & Sweet Potato Feast

Ingredients:

➡️For the curry sauce:

• 1 tablespoon coriander seeds, toasted
• 1 tablespoon cumin seeds, toasted
• 1 tablespoon fennel seeds, toasted
• 1 teaspoon turmeric powder
• 2 brown onions (about 200g), finely chopped
• 3 garlic cloves, peeled and minced
• 2 red bird’s eye chillies, finely chopped
• 10g ginger, peeled and grated
• 30g coconut cream
• 2 bay leaves
• 1 tin chopped tomatoes (400g)
• Olive oil
• Sea salt flakes
• Ground black pepper

➡️For the chickpeas and sweet potatoes:

• 1 tin chickpeas with water (400g)
• 2 medium-sized sweet potatoes
• Fresh coriander leaves, for garnish

Serves: 2

Method:

1. Preheat the oven to 180°C (fan-assisted). Scrub the sweet potatoes and pierce them with a fork. Place them on a baking tray and bake for about 45 minutes or until tender.
2. In a dry frying pan, toast the coriander seeds, cumin seeds, and fennel seeds until fragrant and slightly smoking. Transfer them to a mortar and pestle, grind them into a fine powder, and then mix in the turmeric powder. Set aside.
3. In a saucepan, heat a drizzle of olive oil over medium heat. Add the chopped onions and garlic, sauté until softened and fragrant. Stir in the spice mixture and cook for 2-3 minutes until aromatic. Add the chopped tomatoes and mix well.
4. Add the red chillies, ginger, and bay leaves to the saucepan. Reduce the heat, cover with a lid, and let it simmer for about 30 minutes. Stir occasionally. Once cooked, add the coconut cream, stirring until well combined. Season with salt and pepper to taste. Using a stick blender or food processor, blend the sauce until smooth. Set aside.
5. In a separate frying pan, heat some olive oil over medium heat. Drain and rinse the chickpeas, then add them to the pan. Sauté for 2-3 minutes until slightly golden, then season with salt and pepper. Add 3-4 spoonful of the curry sauce to the chickpeas, mixing well to coat them.
6. To serve, slice open the roasted sweet potatoes and ladle the chickpea curry over the top. Garnish with fresh coriander leaves and serve immediately. Enjoy your delicious chickpea curry with roasted sweet potatoes!