Spicy madras curry with roasted sweet potato and chickpeas. Just these few ingredients gets you a delicious curry. I also added extra garlic and coconut milk for a bit of luxury. The good thing about this recipe is it is very forgiving. If you only have two red onions or just white onions it fine. If you don’t have ginger then you can add extra cumin. Whatever you like in a curry, whether its lots of onions (like me) or lots of tomatoes, you can do it with this recipe. The key is to roast the sweet potatoes and fry your curry paste to bring out the flavour.
- 3 medium sweet potatoes
- 3 medium red onions
- 1 carton or tin of chopped tomatoes
- 1 tin of chickpeas
- 2 tablespoons of curry paste (not curry sauce)
- A thumb size piece of ginger (finely chopped or grated)
- 2 cloves of garlic (chopped)
- 1 chilli (add as much as you like)
- 1 tin of coconut milk
What to do:
- Sweet potatoes – peel, chop into chucks (bite size pieces) pop into a roasting tin with a drizzle of oil and roast for 20 minutes on 250c
- Onions – peel and slice into 1cm slices, add a tablespoon of oil to a pan and add the onions, fry on a medium heat for 5 mins.
- Curry paste – add 2 large tablespoons to the onions and stir, keep your eye on this so it doesn’t burn. After two minutes add half a cup of water and cook on a high heat. The water helps to bring the flavour of the spices out without burning them.
- Tomatoes, ginger, garlic and chilli- add all of these after the onions and spices have cooked for 2 minutes.
- Drain the chickpeas and add to the curry
- Add the coconut milk and stir
- Sweet potatoes – you want them to be a good dark brown colour on the edges and soft throughout. Once they are ready add to the curry and gently stir.
- Season to taste.
Check out my garlic chopping….ahah