If you are one of those people who go to a curry house asking for something mild, then you might want to give this golden chickpea curry a go. To be honest, we are usually not one of those people as we like our curry hot but this is a great recipe when you want to tone it down a little bit. I mean, think about those situations when you’re cooking for more people with different preferences or when you just don’t want to risk it with too spicy food. Also, this is great comfort food that doesn’t take long to prepare.
The sweet potato in this recipe balances the spices and adding some kale completes this dish beautifully.
- 1 yellow onion
- 2 garlic cloves
- Thumb size piece of ginger
- 1 tbsp olive oil
- 2x400g can chickpeas
- 1x 400g can coconut milk
- 2 large sweet potatoes
- 1 vegetable stock cube & 500ml water
- 50g kale
- Spices (1tsp each): cumin, coriander, garam masala, paprika, turmeric
- A bunch of coriander
- Sea salt
- Peel and chop the sweet potatoes and put to boil with the vegetable stock and enough water to cover the potatoes. Cook for 10-15 minutes or until tender and then move the potatoes to a blender with just enough stock to make a smooth, thick puree. Add more stock little by little as required to ease blending, discard rest of the stock
- Chop the garlic cloves, onion and ginger
- Heat up a pan over medium heat with 1 tbsp olive oil and add garlic, onion and ginger and a dash of salt. Sauté for a couple of minutes.
- Add chickpeas and all the spices and toss around a few times before adding the coconut milk and sweet potato puree. Bring to boil and then reduce to simmer
- Add kale and cook for a couple more minutes
- Finish with some coriander and serve as is or with some rice and coconut yoghurt