Recipe: Chickpea, Sweet Potato & Almond Curry

Katie McIntosh | 02 April, 2020


          
            Recipe: Chickpea, Sweet Potato & Almond Curry

This recipe is an adapted version of the bestselling dish from our most recent menu launch, so it felt only fitting to have this as our first recipe release to our readers. 

Our Chickpea, Sweet Potato & Almond Curry is not only delicious, but is also vegan, gluten free, dairy free and refined sugar free, made using all natural ingredients. We have adapted this to use ingredients that you'll likely have in your store cupboards or be able to get hold of in the supermarket. 

Recipe serves 2-3: 

 

Ingredient

Amount

 

Coconut oil

1

tbsp

Cumin seeds

1/2

tsp

Ground coriander

1/2

tsp

Garlic (crushed) *optional

1/2

tsp

Crushed tomatoes / tinned tomatoes (1 can)

400

ml

Ginger (fresh)

1

tsp

Turmeric

1/4

tsp

Tinned coconut milk (1 can)

400

ml

Red pepper

1

whole

Sweet potato

1

whole

Spinach

1

handful

Mangetout

1

handful

Chickpeas

3/4

tin

Almond butter

1/2

tbsp

  

  

Method

  1. Start by pre-heating your oven to 180 degrees and preparing a baking tray.
  2. Peel your sweet potato and cut into 1cm by 1cm cubes. Spread evening across the baking tray, drizzle over 1 tbsp melted coconut oil and bake in the oven until the edges begin to appear golden (approximately 15 minutes).
  3. Add coconut oil to a large pan and heat to a medium heat.
  4. Add cumin, coriander, turmeric, garlic (optional) to the pan and cook for 2-3 minutes to release the flavour.
  5. Add crushed tomatoes, fresh ginger, one full tin 400g coconut milk, and almond butter to the pan and mix until smooth.
  6. Bring to the boil and simmer down until reduced down to a smooth and glossy consistency (this should take around 10 minutes).
  7. Meanwhile, remove the stalk and seeds from red pepper and cut into 1cm by 1cm squares - set aside.
  8. Drain and rinse chickpeas - set aside.
  9. Remove baked sweet potato from the oven.
  10. Once your curry mix has thickened slightly, add in the red pepper, mangetout, chickpeas and sweet potato and stir through - allow to cook for about 3 minutes / until the peppers and mange tout have softened. *If your curry has over reduced, it will become very thick and dry at this stage. Fix by adding 1/4 cup filtered water little by little until you're happy with the consistency. 
  11. Finely slice fresh spinach, set aside a small pinch for garnishing and add the remainder to the curry.
  12. Remove pan from the heat.  
  13. Serve on brown and wild rice, top with cold coconut yoghurt, fresh sliced chilli and sliced spinach, fresh coriander.