This is not a hot curry, but has a lovely subtle heat perfect to warm our systems on colder days. Turmeric contains an important compound called curcumin which has potent anti-inflammatory properties. Turmeric has a mild fragrance and vivid orange colour which instantly brings life to any dish. Cumin, a lovely warm spice, is a rich source of the mineral iron, which plays a key role in immune health. Cumin is also helpful for supporting healthy digestion. Garlic is one of nature’s best antibacterial food which is ideal at this time of year in helping to protect from colds and other bugs.
Chickpea and Coconut Curry
Serves: 4-6
Ingredients
- 2 tbsp oil
- ½ tsp turmeric
- ½ tsp ground coriander
- 1 tsp cumin
- ¼ tsp cinnamon
- 2 cloves garlic, pasted or finely chopped
- 2 cm ginger, grated
- 240 - drained rinsed weight chickpeas or dry chana dahl
- 1 large or 2 small sweet potato (approx 220-50g)
- 1 large onion (approx 150-80g) finely chopped
- 1 can coconut milk (400ml)
- 1 can chopped tomatoes (400ml)
- ½ mild chilli, finely chopped
Instructions
- Heat your oil in a saucepan (that has a well fitting lid) on a medium heat and add your chopped onions. Soften for 5-10 minutes and then add your pasted garlic and ginger as well as your finely chopped chilli - cook out for a minute to loose their raw edge.
- Next add all your spices and cook out for a few seconds. Heating spices brings out their flavour.
- Then add your chopped sweet potato pieces and chana dahl and coat in the spiced onion mix. Next add the chopped tomatoes and coconut milk.
- Bring up to the boil and then down to a gentle simmer.
- Place the lid on and leave to simmer away for 10 minutes, then remove the lid and allow the liquid to reduce down to a thicker consistency. Continue to cook for a further 20 minutes until a lovely rich flavour and thick curry. If using Chana Dahl add 10 minutes to your cooking time as you want it to be soft, not chalky or al dente.
- This is delicious with a dollop of natural yoghurt and fresh coriander sprinkled over the top - served with warm naan or pitta bread.
Notes
When using chillies its best to test their heat first. Usually the smaller the chilli the hotter it is, but you don't want to be caught out - especially not with children. I cut the tip off a chilli and test it on my tongue to feel the heat. The heat in a chilli is in its seeds and the membrane skin running inside of the chilli therefore make sure you scrape out all the seeds and thin membrane by cutting your chilli in half and scraping it out with a teaspoon. Make sure you wash your hands too (cold water first to wash off the heat and warm then to clean - if you use warm water first your pores can open and trap much of the heat in).
Just cooked this-absolutely gorgeous and loved by baby, toddler, mum and dad. Thanks!!