Can you believe I first wrote this in November, 2014?
Every time I post a photo of this curry I get asked for the recipe and I have to send people searching through the blog to look for it where it looks nothing like the photos I take now…
… check out that serviette! Hehe.
If I’m totally honest, I have never ever had a take away/fast food curry. They always sound way too heavy and I really don’t think you need all that heaviness to have a delicious curry, right? So this is my go to.
The only difference between the new one pictured and the old one above is that I’ve used some coconut milk in the newer one, and added a sliced eggplant, but that’s reflected in the recipe below…
- 1-2 onions, diced
- 3 cloves of garlic, crushed
- 5 small sweet potatoes, roughly chopped (about 4 cups)
- 1 small eggplant, sliced width ways and then cut the slices in half
- 1 tablespoon of olive or coconut oil
- ¼ of a teaspoon of smokey paprika
- ½ a teaspoon of cumin
- ½ a teaspoon of dried ginger
- ½ a teaspoon of cinnamon
- ½ a teaspoon of turmeric
- 1 heaped teaspoon of garam masala
- ½ a cup of coconut milk
- 1 can of chickpeas, well rinsed.
- Plain, greek or coconut yoghurt to serve (or sour cream if you prefer).
- In a small bowl, mix all of the spices, the coriander stems and the garlic together.
- In a large saucepan, fry the onions in the oil until they start to go clear.
- Add the spices and garlic mix to the onions and fry until fragrant (about 30 seconds)
- Add the sweet potato and stir around until coated with the spices. Keep everything moving with your wooden spoon - you don't want to burn those spices or garlic!
- As soon as you're happy that the potato is coated (or unhappy as you're worried something is going to burn!), pour in the coconut milk and add water until the potato is just covered. You can always add more water later if it starts to dry.
- Once the potatoes are tender, add the chickpeas and eggplant.
- Continue cooking for 5-7 minutes (just enough to heat up the chickpeas and cook the eggplant). Season to taste (I always add some salt) and you're ready to serve.
- Super tasty served with greek or coconut yoghurt and rice/bread/quinoa/beans (shown here with toasted Mountain Bread).
I love serving this curry straight from the pan with yoghurt, lime wedges, fresh herbs, rice or bread, fresh tomatoes, toasted coconut flakes.. (I could go on), all spread out over the table for people to grab and add as they wish. Nothing better than sharing food!
Chickpeas make everything tastier!
I have such big plans for the next few months and such a big weekend ahead – I can’t WAIT!
I hope you have an amazing one x
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