Indian Inspired Chickpea Curry

A mouth watering curry is guaranteed to satisfy a healthy appetite. This curry is one that we always favour in our family.

Curry Paste
1 teaspoon Garam Masala
1 tablespoon Paprika
2 tablespoons Turmeric
2 teaspoon Cumin
1 teaspoon Cardamom
2 cloves Garlic
2 Cayenne Chillies
1 Onion (roughly chopped)
1 knob ginger (approximately 6cm roughly chopped)
4 tablespoons Vegetable Oil
fresh Coriander (small handful)

Ingredients
1 Sweet Potato (cut into 4cm pieces)
2-3 handfuls of Baby Spinach
500 grams cooked Chickpeas
1 onion (finely chopped)
1 cup of water
400ml Coconut Milk
4 tablespoons Vegetable Oil
salt & freshly ground pepper to taste

Preparation Time:   15-20 minutes + soaking time overnight
Cooking Time:     Approximately 20 minutes or until the sweet potato is tender
Serves:     4-6 people

Wash and soak the dry chickpeas in a bowl overnight cover well with water.  Drain the water they have been soaking in and place in a pot.  Cover the chickpeas with fresh water and bring to a gentle boil.  Cook for 20-30 minutes until soft.  Drain and place aside.

In a food processor add garam masala, paprika, turmeric, cumin, cardamom, garlic, onion, chillies, ginger, coriander and oil.  Blitz until you have a paste.

In a pan large and deep enough add the oil over a medium heat, add the chopped onion and sauté for a few minutes.  Add the curry paste and continue to cook for another 3 minutes and then add the sweet potato.  Continue to stir until well mixed and coated with the paste.  Add the cooked chickpeas and a cup of water, place a lid on the pot and allow to simmer gently stirring occasionally until the sweet potato is cooked.

Once the potatoes are cooked add the coconut milk, salt and pepper. Mix well and allow to come to a gentle simmer.  Stir the spinach leaves into the curry, place the lid on for a few minutes and turn the heat off.  After a few minutes the curry is ready to serve.

Cooks Tips

Once you have cooked the chickpeas if there are some that are slightly discoloured, they may be old my advice is discard them.

When you add chickpeas and the cup of water, if you find the curry a little on dry side just add a little more water.

If you are pressed for time and cannot soak and cook the dry chickpeas, it is fine to use the canned version.  I would recommend better quality ones.  They have less salt and sugar in them.

Enjoy!