This curry requires minimal preparation and will keep for 2-3 days and reheat very nicely, so another perfect one to make at the weekend and enjoy for easy mid week lunches or dinners. So much healthier than a curry house version too but just as tasty!
1 tbsp cumin seeds
1 teaspoon each of turmeric and garam masala (you can use curry paste if you prefer but check it doesn’t have added sugar)
1 onion, finely sliced
Coconut oil to fry
2 garlic cloves
½-1 tsp chilli flakes (to taste)
Small piece of ginger, peeled and grated
Tin of chickpeas
Tin of tomatoes
2 large or 3 medium sized sweet potatoes, peeled and diced (to really save time you can buy pre-chopped packets from Waitrose and M&S)
Fresh coriander to garnish (optional)
Heat the oil in a large saucepan, then add the cumin seeds. Fry for about a minute then add the onion and cook until soft. Then add garlic, chilli, ginger and other curry spices. Drain the chickpeas and add to the pan, shortly followed by the tomatoes and sweet potato. Add enough water to cover the mixture, then bring to the boil. Stir well, reduce to a simmer, cover and leave for 30-40 minutes. Cook until the sauce has thickened, but don’t let it go dry – you may need to add a little more water.
Whilst the curry is simmering, cook the rice, and just before serving check the curry for taste – add a little more chilli if it isn’t spicy enough.
Serve the curry on brown rice, and top with fresh chopped coriander if desired.