I wasn’t sure whether or not to post this, as it’s not so much a recipe, and more a combination of ingredients.* I have also used a jar of curry paste, rather than a carefully crafted combination of proper spices: I was cooking this while Eoin was bouncing repeatedly off my leg in his baby-walker, and somehow all that precise roasting and grinding just didn’t seem as if it was going to happen. However, the end result, while not strictly echt, is really very tasty. Sometimes cheating a little bit, particularly in the middle of the week, is OK. So, without further ado, here’s my take on vegetable curry. I have made this using a butternut squash instead of the sweet potatoes, too: either works well, but my personal preference is for the potatoes.
- 4 sweet potatoes, peeled and cut into chunks.
- 1 onion, chopped.
- 400 g chickpeas (one tin, or equivalent weight in soaked and cooked dried chickpeas).
- 400 g chopped tomatoes (tinned, fresh or a mixture of the two).
- 100-200 g spinach, washed. How much you use really depends on how spinach-y you like your curry.
- A generous tablespoonful of curry paste: your choice. I always use Pataks, and have had good results. For this curry, I used the biryani paste, just because.
- A lemon, juiced.
Fry the onion in a little oil in a large pot.
When the onions have softened a little, add the sweet potato and then the curry paste: stir to let the paste thoroughly coat the vegetables. Add the tomatoes, and a little extra water if things are still looking a bit dry. Add the chickpeas and bring to the boil, then cover, turn down the heat and simmer for 20-30 minutes. Don’t under any circumstances forget to turn the heat down and then forget about the pot while you wrestle with your knitting. Ask me how I know.**
When the curry has simmered, and the chickpeas and potatoes have softened, add the spinach and left it wilt and amalgamate into the sauce. Finish off by adding the lemon juice, which not only give the curry a pleasant sweet/sourness but also avoids the inevitable coriander.
I served this with brown basmati rice for extra health-points, and very good it was too.
*Stop looking at me like that. They’re not the same thing.
**All I’m saying is that it takes a long time to scrape burnt chickpeas off the bottom of your best pot.