Main Meals Recipes

Warm Chickpea and Sweet Potato Curry

Despite June being just around the corner, my skirt and short sleeved floral top is currently hidden under a huge blanket scarf which my friends and co-workers affectionately refer to as a ‘granny blanket,’ my legs wrapped up in thick tights and feet in socks and shoe boots as I don’t think I could get around with walking around London in warm slippers, the reason being only of course because they would get wet.

While normally spring time calls for white wine, light soups and salads, when it’s still rainy outside and all you want to do is curl up with a warm bowl of something under multiple layers, sometimes a cold quiona salad just isn’t going to cut it! This recipe is comforting and light, perfect for the weather at the moment.

This, I’m going to call it a curry, has a blend of tomato, cumin and cardamom with the chickpeas, new potatoes and sweet potatoes giving a level of carby comfort. I normally cook this as a vegetarian recipe but added chicken as I cooked it for my family when I visited home this past weekend. To keep it a vegetarian, simply don’t add the chicken breast. Serves 6

Ingredients
2 x Cans of 400g chickpeas, drained
2 x Cans chopped tomato
6 Bay leaves
4 Sweet potatoes, cut into small cubes
100g New potatoes, cut into small cubes (this can be substituted with carrots)
2 Tablespoons cumin
1 Teaspoon cinnamon
3 Gloves of garlic, finely chopped
1 Teaspoon cardamom
500ml water
1 Onion, chopped finely
Fat free yogurt (optional, for serving)
Coriander, for dressing
3 Chicken breasts, chopped into cubes (optional)
2 Tablespoons olive oil
½ Cup cashews, raw and unsalted

Method
In a deep pan, add the oil, onion and garlic over medium heat.
Once the onion is brown, add the chicken breast, leave for about 5 mins or until the chicken is cooked through
Add half the water, bay leaves, spices, potatoes and one can of chopped tomato, leave to simmer for 15 mins.
Add the rest of the water, chopped tomato and both cans of chickpeas and leave for 10 mins, stirring periodically until the water is absorbed.
Stir in the cashews.
To serve, have either on its own (as pictured) or over a bed of quinoa, couscous or rice. Plop a few spoonfuls of yoghurt and coriander and enjoy!

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Mazzoni Says

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