January 31, 2018
This is tasty, quick to make, good for you, and uses up the chickpeas if you’ve been making aquafaba mousse.
It’s rather heavily modified from an old article on the Healthy Food site.
1Cook the garlic and onion in the cooking oil until the onion is soft.
2Add the spices and stir for about 30 seconds until they are fragrant and sizzling.
3Add the tomatoes, chickpeas, kumara and coconut cream and bring to the boil.
4Reduce the heat to a simmer and cook until the kumara are tender (probably 20-25 minutes).
5Add seasoning to taste, and serve on rice, with a green salad or cooked vegetables of your choice.
2 Tbsp cooking oil
2 cloves garlic, peeled and finely chopped
1 onion, finely chopped
½ tsp cumin
1 ½ tsp mild Madras curry powder (see recipe previously provided in this recipe collection) or any other favourite curry mix
½ tsp each of ground turmeric, cloves, coriander and cardamom
1 400g can Italian-style tomatoes
1 400g can chickpeas in water, drained and rinsed
500g peeled and chopped kumara (roughly 2cm cubes)
1 400g can coconut cream
1 tsp salt
Ground black pepper to taste