This creamy, coconutty curry is so delicious and makes for a refreshing and much healthier change from that tikka masala you usually order (although there is still, of course, always a time and place for that).
I find 2 tsp of chilli powder is usually enough to give it a good kick, but add as little or as much as you dare! Usually I serve this with some brown rice or a chickpea flatbread (as a replacement for naan bread), yum!
Nb. Beer optional. (But preferred).
- 2 x Sweet Potatoes – peeled and cut into small chunks
- 1 x Tin Chickpeas (drained)
- 1 x Tin Tomatoes
- 1 x Tin Light Coconut Milk
- 1 x Packet Okra – washed and cut into 2cm pieces
- 1 x Onion – peeled and diced
- 2 heaped tsp Almond Butter
- 1-2 tsp Chilli Powder
- 1 tsp Cayenne Pepper (optional)
- 1 tsp Cumin
- 1 tsp Cinnamon
- 1 tsp Turmeric
- 1 tbsp Olive Oil
- Pinch of Salt
- Fresh Coriander to serve
- Place a large pan on a medium heat and saute the onions in a tbsp olive oil for around 5 minutes (until the onion has become translucent) – add a pinch of salt as this will prevent the onion from burning.
- Add in all of the spices (chilli powder, cayenne pepper, cumin, cinnamon, turmeric) and fry off for 2 minutes.
- Add the sweet potato, okra and chickpeas to the pan, stir around to coat them with the spicy oil.
- Dollop the almond butter into the pan, stir as it melts down and coats the vegetables.
- Add the tinned tomatoes and coconut milk, give it a stir and turn up the heat to bring to the boil for 5 minutes. Also taste for seasoning at this point.
- Once the curry has been bubbling for around 5 minutes, turn it down to a medium-low heat and continue to simmer for another 20-30 minutes (check when sweet potato chunks become soft).
- Plate up and sprinkle over the coriander.