Cold Busting Chickpea & Coconut Curry
This is a deliciously mild curry, but has a lovely subtle warmth perfect for colder autumnal days.
Turmeric has a mild fragrance and vivid orange colour which instantly brings life to any dish. Turmeric also contains an important compound called curcumin which has potent anti-inflammatory properties.
Cumin, a lovely warming spice, is a rich source of the mineral iron which can play a key role in immune health. Cumin is also helpful for supporting healthy digestion. Garlic is one of nature's best antibacterial food, ideal at this time of year in helping to protect from colds and other bugs.
2 tbsp oil
1/2 tsp turmeric
1/2 tsp ground coriander
1 tsp cumin
1/4 tsp cinnamon
2 cloves garlic, pasted or finely chopped
2 cm ginger, grated
240g - drained rinsed weight chickpeas or dry chana dahl
1 large or 2 small sweet potato (approx 220-50g)
1 large onion (approx 150-80g) finely chopped
1 can coconut milk (400ml)
1 can chopped tomatoes (400ml)
1/2 mild chilli, finely chopped
Heat the oil in a saucepan (one with a well fitting lid) on a medium heat and add the chopped onions. Soften for 5-10 minutes and add the pasted garlic and ginger as well as the finely chopped chilli - cook out for a minute.
Next add all the remaining spices and cook out for a few seconds. Heating spices helps intensify their flavour.
Add the chopped sweet potato pieces and chana dahl, stir and coat in the spiced onion mix.
Next add the chopped tomatoes and coconut milk.
Bring up to the boil and then down to a gentle simmer.
Place the lid on and leave to simmer away for 10 minutes, then remove the lid and allow the liquid to reduce down to a thicker consistency. Continue to cook for a further 20 minutes until a lovely rich flavour and thick curry. If using Chana Dahl add 10 minutes to your cooking time as you want it to be soft, not chalky or al dente.
This mild curry is delicious with a dollop of natural yoghurt and fresh coriander sprinkled over the top - served with warm naan or pitta bread.