Curries are my go to when I don’t have the energy or time to think about what to make for dinner. I always have the ingredients to make a good curry with pantry staples. If I have a few veggies to hand, they will go in too.
This particular curry is made using some sweet potatoes that had begun to go soft at the ends are were destined to be thrown away. I also had some leftover quick pink pickled onions from a Mexican feast I did for NYE. A few radishes and a bit a coriander from the bottom of the salad draw.
Its not essential but I will rarely make a curry if I don’t have fresh coriander however!
To lighten this version for January I used some plain vegan yogurt as opposed to coconut milk, which whilst it’s a wonderful ingredient it’s a little heavier on the fats, all be it good.
If you don’t have sweet potato butternut squash makes a great alternative or omit altogether and use whichever veggies you like.
1 large onion diced
600g jar chickpeas
4 medium sweet potato’s
4 fat garlic cloves finely grated
2 heaped tbs of grated ginger
1 tin chopped tomato
500ml vegetable stock
300ml plain vegan yogurt coconut is my favourite here
1/2 -1 mild red chilli finely chopped
Juice 1 lime
1tbs mild curry powder
1tbs ground garam masala
1 tbs white miso paste
1tsp black mustard seeds
1 tsp nigella seeds/black onion seeds(optional)
1tsp asafoetida (optional)
Stalks from a large bunch coriander finely chopped
1 tsp ground turmeric
1/2tsp ground cinnamon
1 tbs tamari sauce
Quick Pink Pickled onions
1-2 thinly sliced red onions
juice 1 lemon
2 tsp sea salt
Pink pickled onions
Extra chilli slices
rice or chapattis
Pre heat the oven to 180c fan. Line a baking tray.
Roughly chop the sweet potatoes into 1-2-inch dices, place on the baking tray and drizzle with a little light oil and season. Place in the preheated oven until soft and lightly charred. About 20 minutes.
In a small bowl add all the pink pickled onion ingredients together and scrunch together. set aside to let it do its thing.
In a large pan, add the onions and 1 tbs light oil, cook on a medium to low temperature until the onions are soft and translucent.
Add in the chopped chilli, garlic and ginger and stir to combine, continue to cook for a further minute on a low heat.
Add in the curry powder, garam masala, mustard seeds, nigella seeds, asafoetida, turmeric, cinnamon and chopped coriander stalks. Stir to combine and continue to cook for a further minute or two until fragrant.
Add in the chopped tomatoes and vegetable stock, along with the tamari sauce and miso paste, stir to combine and bring to a gentle simmer and reduce to low again.
Now add in the whole jar of chickpeas liquid included (if using tinned drain and rinse first).
Stir in the yogurt and season with a good grind of fresh black pepper and the juice of 1 lime. Taste and add more salt or lime if necessary.
When the sweet potatoes are ready stir them through the curry and allow to cook at a low temperate until your ready to serve.
If you are adding fresh green veggies such as spinach, broccoli etc., then now is the time do so.
When you are ready to serve divide between bowls and top with fresh coriander, sliced radishes, extra lime and a sprinkle of sesame seed.
Serve rice or chapatis as a side if you like.