We were incredibly lucky a few weeks ago to meet, and host, the wonderful Matt of A Human Love Story. Lucky Matt got to try my cooking. He survived, so that’s a positive sign. He also said he really liked it, and I promised to send him the recipe.
Hormones, stress and summer holidays meant that I completely forgot about it; but as I do love to brag about my occasionally edible dinners, a few other people have asked about it so I thought I would post it here.
It is basically a bastardization (that’s a technical term) of a vegan recipe on the Deliciously Ella website; but it has been tweaked a bit and things left out and a few measurements changed to make it more like a creamy curry.
It’s one of those things that, once you have the base, you could add all sorts of things into – butternut squash, pumpkin, some of your courgette glut – whatever you have lurking around, I’m sure. Do play around with the spices too, find what you like.
It freezes brilliantly too.
This apparently feeds 4, but I would say probably more like 6 (and my three malefolk have hollow legs, so….)
What you will need:
2 cans of tinned tomatoes (400ml each)
1 can of coconut milk (400ml)
2 – 3 large sweet potatoes
1 can of chickpeas (400g)
4 tablespoons of tomato puree
4 tablespoons of apple cider vinegar
4 teaspoons of turmeric
4 teaspoons of cumin
2 teaspoon of cayenne pepper
4 cloves of garlic
Salt and pepper to taste
Rice or naan to serve (naan is not vegan, I don’t think)
Peel and cut the sweet potato into small chunks (inch or so) without removing fingers, steam these for 15 minutes. (The sweet potato pieces, not fingers. You’ll need your fingers)
Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and salt in a hob-friendly casserole dish or fairly deep wide-based pan with some olive or vegetable oil, heat for a minute or two until happily bubbling away
Add the coconut milk, tomatoes, salt and pepper to the pot and stir really well to ensure the tomatoes and coconut milk are all blended together nicely. It may look at little lumpy and curdled at first, but it will be fine, I promise you.
Wallop in the sweet potato, taking care to ensure you splatter both your new t-shirt and every inch of your kitchen with orange forever-staining liquid. Bring to the boil, then drop to a simmer once it starts bubbling into your eyes.
Allow the pot to simmer for about forty minutes, then add the drained chickpeas and start to brag to your friends that you are now, like, a proper vegan chef and could host dinner parties and all sorts. Continue to cook for another 15 minutes or so (stop before boring your guests to sleep with all this talk about your cooking prowess)
Finely chop the coriander. Then serve the curry with whatever you fancy, and sprinkle the coriander on the top. DO NOT FORGET TO TAKE A PHOTO AND SEND IT TO INSTAGRAM.