Sweet Potato and Chickpea Curry(6)
Ingredients
To Finish
Instructions
  1. Pour the oil into a large heavy bottomed casserole dish ( i use a Le Creuset) and set over a moderate to low heat.Add the onions and garlic and leave to cook slowly until soft.
  2. Stir in the curry leaves, mustard seeds, ground coriander and turmeric, crushed cardamon and chillies. Cook for 2-3 minutes then add the carrots and continue cooking over a low heat for 3-5 minutes.
  3. Add the tomatoes, pumpkin and sweet potato. Stir then pour in the stock. Bring to the boil, skim off any froth from the surface then reduce the heat to a simmer and cook until the vegetables are tender, stirring from time to time. Leave to cool then chill overnight.
  4. Drain the chickpeas and cook in boiling salted water for about 45 minutes until tender. Drain well the stir into the curry. Add the mushrooms and warm over a mederate heat.
  5. Stir in the yoghurt making sure the mixture does not boil. Stir in the coriander and serve with naan bread.