Chickpea & Sweet Potato Curry
3 dessert spoons of mild curry powder
3 medium-sized onions
2 cloves of garlic
1 tin of tomatoes
6 cloves (or not)
1 teaspoon fresh or powdered ginger (or not)
1 tin of chickpeas, butter beans or any other type of bean you prefer
2 heaped desert spoons of coconut oil or olive oil
2 potatoes
2 sweet potatoes
1 teaspoon lemon juice or apple cider vinegar
Sea salt or pink mountain salt to taste
When your oil is heating up throw in your 6 cloves (if you decide to use them) and fry your onions till they are golden brown. (The darker the onions the darker the curry) at this stage do not stir your onions too much, House you will knock all the moisture and taste out of them.
Add a little more oil to the onions then add your finely sliced garlic cloves, curry powder and ginger if used. You could also add a little turmeric if you wish. Fry this off for a least three minutes, adding a little water if necessary so you don’t catch the bottom of the pan, taking it on and off the heat making sure it does not burn. (Doing this properly will insure your curry is not grainy)
Add tin of tomatoes and a little hot water, stir well and leave to simmer on the low heat until the oil rises to the top of the curry. Then add your chickpeas or beans (make sure you wash them well) then add diced potatoes and sweet potatoes simmer on a low heat until potatoes are soft. Easy!
Serve with, wild rice, black rice (forbidden rice), brown rice, quinoa or whole-grain millet. Garnish with coriander avocado and some dry fried sunflower pumpkin seeds.