Go Back

Delicious Chickpea & Sweet Potato Curry

It was one of those quiet, cool winter mornings when I thought of making this delicious, body-warming dish and you’ll love the ease of digestability with this one. It’s got just the right blend of warming and carminative spices to soothe the digestion system and make easy work of metabolizing and drawing all that protein and goodness out of the food. So what’s in this afternoon delight? Let’s see…
Prep Time15 minutes
Cook Time45 minutes
Servings: 3 people

Ingredients

  • 11-12 cherry tomatoes
  • 1.5 tsp cumin seed
  • 1 tsp fennel seed
  • 1.5 tsp coriander seed
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp ras el hanout
  • 2-3 Tbsp sunflower oil
  • 1 tsp black mustard seeds
  • 1 onion (chopped)
  • 1 large sweet potato chopped into small pieces (around 1cm squares)
  • 1 cup vegetable stock
  • 1/2 tsp pink Himalaya salt
  • 1 can chickpeas, drained
  • 1/2 cup green peas
  • 1 cup sunflower seeds
  • 1/2 lime (juice)
  • 1 Tbsp chopped parsley and coriander leaf for garnish

Instructions

  • Pop the tomatoes into a dry pan in the oven, on 190 C for 15 mins to soften and cook
  • Then combine spices in a mortar and pestle. Think about all the transformations about to take place internally for you as you grind.
  • Turn on a pan with oil and mustard seeds, once they’re popping add in the onion and sautee for a few minutes before adding the spices. The aroma is now intoxicating! Add the sweet potato, salt, tomatoes, 1 cup of vegetable stock and stir to combine. Let simmer for 15 minutes covered, or just until the potato is cooked.
  • Add the chickpeas and simmer for a further 5 minutes. Add the peas after this. A couple minutes more to simmer and the curry is ready. Turn off the heat and cover.
  • To prepare the sunflower seeds: Put a cup of sunflower seeds into a dry pan, on medium heat. Keep the seeds moving until they are roasted and crispy on the outside. Or, until you smell the aroma of roasting seeds. Divine!
  • Serve topped with a squeeze of lime juice, the sunflower seeds and a garnish of finely chopped parsley and coriander leaf.