You can choose how hot you make this filling curry. The sweet potato
adds an extra dimension to the dish but you can use your usual type of potato if you prefer. Serve with
warmed chapati or nan bread, well-cooked brown or basmati rice with cardamom pods and plenty
of chilled lager!
Ingredients:
For a large amount of curry:
1-2 tablespoons groundnut/other oil
Half tablespoon butter
1 large onion
2 cloves garlic, crushed
About 1 tablespoon fresh coriander
1 medium/large cauliflower
1 large sweet potato or 2 large potatoes
1 8oz tin chickpeas
1 tablespoon of (medium) curry paste/powder
Half a packet of creamed coconut
Black pepper
Salt
1 teaspoon dried ginger
Chilli powder
Method:
Chop the onion and crush the garlic, add to the hot oil and butter in a very large pan with lid.
Fry over a medium heat for about 5 minutes. Peel/dice the sweet potato and wash/chop the cauliflower
into bite-sized pieces. When the onion and garlic are soft, add the curry paste or stir a little hot
water into the curry powder to make a paste and add with a pinch of chilli powder (depending how hot
you like your curry!) to the mixture, stirring well. Stir in the diced potato and cook for another 5
minutes, taking care the mixture does not stick to the bottom of the pan and burn. Then add enough water
to cover the potato, adding the chickpeas, coriander, ginger, black pepper and salt. Cover and simmer for about half
an hour. Then add the cauliflower and creamed coconut. More liquid may be needed. Simmer gently, stirring
occasionally to prevent sticking, until the cauliflower is tender. The creamed coconut thickens and adds flavour
to the curry sauce.
If you try this recipe, please let me know what you think.
Why not try another recipe?
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accesses since 27Jun99
© Copyright Ben and Lynda Thornton
last updated 27Jun99
