Thursday, 23 August 2012

Sweet Potato & Chickpea Curry - A guest post from Mummys Knee

Today I am sharing another guest post with you, this time coming from Jo at Mummys Knee. Jo is a busy mum of two young boys and loves to cook and experiment in the kitchen. She's also a Pampered Chef consultant and I can thoroughly recommend their products having bought a few myself in the past!  She's also a keen participant of Meal Planning Monday, sharing her meal plan for the week, which always sound delicious! Here Jo shares a simple and tasty sounding recipe for a sweet potato and chickpea curry. 

Sweet Potato & Chickpea Curry

Ingredients

2 large sweet potatoes peeled & diced
1 red onion – finely sliced, and this does make a different, if you finely slice your onion it cooks much quicker and works better with this dish
1 tablespoon of curry paste – for ours I use either my homemade one or thai green paste
can of coconut milk
can of chopped tomatoes
can of chickpeas - drained
1 bag of washed baby spinach


Method

You can make this three ways depending on the way you like to cook, I’ll give you the method’s for all below.

Oven only method

Get a covered oven proof dish and pop all of the ingredients with the exception of the spinach in and put in oven on 180 degrees for 40 minutes, take out stir recover and cook on 180 for a further hour until the chickpeas & sweet potato are soft and the sauce has reduced then add spinach cover & replace in oven for further 10 – 15 minutes until spinach has wilted & you can stir it through. It is now ready to serve. 

Hob only method

Fry onion in a little olive oil, then once softened add in your curry paste and let this coat the onion and heat through.

Add sweet potato, chickpeas, tomatoes, coconut milk & bring to boil then simmer until chickpeas & sweet potato are soft – this normally takes around 20 minutes.

Add spinach to top and cover for a few minutes until wilted then stir in and serve.

Slow cooker

Fry onion in a little olive oil, then once softened add in your curry paste and let this coat the onion and heat through.

Add sweet potato, chickpeas, tomatoes, coconut milk & bring to boil then add to slow cooker.

You can put this on high for 3 hours or low for around 5 hours depending on your slow cooker. 

For last 15 minutes, add spinach before serving.




We usually have this with chapati’s but you can have with rice if you prefer.

Thanks for sharing this recipe Jo, it sounds delicious. I love that there are three different methods and that you can pick the best one to suit you depending on how much time you have available. The slow cooker method would definitely be good for the days when you've got to get lots of other stuff done.


2 comments:

  1. Currently doing my meal planner and this is on it although will have to put some meat with to keep mr caveman happy any suggestions?

    ReplyDelete

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