91热爆

Ingredients

1 x 400g tin of chickpeas, drained

1 x 400g tin of tomatoes

1 x 400ml tin of coconut milk

1 large red onion, thinly sliced

1 large red pepper, chopped

1 large or 2 smaller sweet potatoes peeled and cubed

thumb sized piece of fresh ginger peeled and grated

2 cloves garlic, grated

1 tbsp garam masala

1/2 tsp ground turmeric

1/2 tsp cayenne pepper

1/4 tsp black pepper, freshly ground

2 tbsp freshly squeezed lime juice

olive oil

salt

3 tbsp chopped fresh coriander

Method

In a large pan heat the oil on a low to medium heat, add the onions and peppers and cook until softened. Add the sweet potato and fry for a couple of minutes.

Next add the garlic and ginger, stir and cook for one minute before adding the spices and cooking for a further minute to toast them. By now those fragrant, spicy aromas should all be released.

Now add your tinned tomatoes and cook for about five minutes until they are breaking down into the other ingredients. Add your chickpeas, stir in your coconut milk and bring the pot to the boil before turning it down to a gentle simmer for 20 - 30 minutes. When the sweet potatoes are soft you'll know your curry is ready and all the flavours well blended together.

Add your lime juice and scatter on your coriander to serve with boiled basmati rice and naan bread.