- 20ml extra virgin olive oil
- 1 large red onion, peeled and roughly chopped
- 125g dried chickpeas (or a 400g can of cooked chickpeas)
- 450g peeled and diced sweet potato
- 2tblspns grated fresh ginger
- 2 large gloves garlic, peeled and grated
- 2tblspns Madras curry paste (or your favourite curry paste)
- 400ml coconut cream
- 400g peeled and roughly chopped ripe tomatoes
- 2tblspns red lentils
- 2tblspns tomato paste
- 120g baby spinach leaves
- 1 bunch coriander
- Juice of half a lime
- Pinch of salt
- 1 lime, quartered to garnish
- Yoghurt to serve (optional)
For dry chickpeas – add the chickpeas to a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour. To cook the soaked beans, add them to a large pot, cover the beans with several inches of water, and bring everything to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 and 1/2 to 2 hours.
For canned chickpeas – drain discarding the liquid.
Add oil to a large high sided fry pan. Add the red onion and cook over a low heat until the onion is translucent. Add the ginger and garlic and cook a further two minutes then add the curry paste and cook another 3 mins.
Add the coconut cream, cooked chickpeas, sweet potato, tomatoes, tomato paste and red lentils and bring to the boil then reduce the heat and simmer for 15 – 20 mins until the sweet potato is just bite tender. The red lentils will help thicken the liquid. If it becomes too thick, add a little water. Taste and season with salt as required.
Add the baby spinach leaves and half the bunch of coriander chopped roughly including the stalks. Cook a further 3 mins. Add the juice of half a lime and stir through.
Serve hot with the remaining coriander leaves as a garnish and if you wish to a spoonful of greek yoghurt or coconut if staying vegan.
You can substitute white potato or pumpkin for the sweet potato if you wish.
By: Chrissy Rob