This is a mild delicious creamy curry popular from an Indian take-out but easy for you to make at home. This recipe gives a quick simple way to make your own curry paste meaning you don’t have to rely on store-bought varieties. The same principle can apply to lots of other curry pastes, just vary up the spices! Making sure that you cook the spices, first dry and then in the paste, ensures that their full flavour comes out.
Making a vegetable curry with sweet potato, spinach and chick peas significantly boosts the nutrient content of this dish also. Feel free to add extra coconut cream or coconut milk if you would prefer extra coconut-y creaminess and additional chilli to give it a bit of a kick. The chick peas can be tinned and the spinach frozen so the only thing you are really cooking is the sweet potato.
Preparation time: 40 minutes, serves 4
Ingredients
1/2 tsp cumin seeds
1 tsp turmeric
½ tbsp fenugreek
Seeds from 8-10 cardamom pods
½ tsp cinnamon
Fresh ginger – thumb sized piece, finely grated
Fresh red chilli – depending on heat required, finely chopped
200ml boiling water with a pinch of vegetable bouillon powder
50g coconut cream
50g natural yoghurt
75g ground almonds
2 large sweet potatoes, cut into bite-size chunks
350g chick peas (e.g. tinned)
2 handfuls of fresh spinach or several cubes of frozen spinach
½ tsp coconut oil
Fresh coriander
Directions
- Melt coconut oil on a low heat and add cumin seeds and cardamom seeds until they ‘pop’
- Add remaining ground spices for 2 mins until fragrant
- Add ginger and chilli for a further 2 mins
- Add approximately 15mls of water and bring the spices together to form a paste and cook for a further 1 min
- Add remaining water, pinch of stock, coconut cream and sweet potato and simmer for 20 mins or until sweet potato is softened.
- Add remaining ingredients, stirring in the yoghurt last, and bring back up to temperature but do not boil.
- Add fresh coriander to serve
Don’t forget to let us know what you think of our take on the take out!
