Healthy sweet potato & chickpea korma

Healthy sweet potato & chickpea korma final
Sweet potato & chickpea korma final
Sweet potato & chickpea korma final

I woke up this morning and ordered a McDonald’s from my hungover bed to be delivered to my door. What a glorious time to be alive. Two hash browns and an egg McMuffin later, I was still hungry, so dragged myself out of bed and into my kitchen to make a big vat of vegetable korma – bit random, but that’s what I fancied, and I couldn’t afford another Uber Eats.

Light, fragrant and made with yogurt, this healthier korma makes the perfect Saturday night fake-away or a Sunday morning hangover cure. Serve with rice and, if you’re feeling frisky, a garlic and coriander naan.

Healthy sweet potato & chickpea korma
Serves 2 generously / Hands on time 40 mins / Total time 1 hr 10 mins  / V 
You’ll need: A stick blender or a food processor. Pestle and mortar
1 tsp rapeseed oil
2 regular or 1 large white onion, roughly chopped
4 large garlic cloves, sliced
Knob of ginger, grated
½ tsp sea salt flakes
8 cardamon pods, shelled and crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
Pinch of chilli flakes
2 tsp mango chutney
1 tbs plain flour
300ml vegetable stock (I use 1 Knorr stock pot)
250g Greek yogurt
1 sweet potato (around 350g), peeled and cubed
1 can chickpeas, rinsed and drained
Handful frozen peas
Handful fresh coriander, chopped
Boiled brown basmati rice to serve (optional)

1. In a large casserole dish with a lid, sweat the chopped onions, garlic and ginger together in the oil. Cover with a lid and cook on a medium to low heat for 10 minutes, stirring occasionally. Meanwhile, bash the cardamon pods in a pestle and mortar, spilling out the seeds. Discard the shells and grind to a powder.
2. Once the onions are soft, add the cardamon, cumin, coriander, chilli flakes, salt, turmeric and mango chutney. Add a dash of water, give it a good stir and cook for a further 5 mins.
3. Add the flour and cook for 2 minutes before incorporating the stock bit by bit. Bring to the boil and reduce to a simmer for 10 mins. Take off the heat and add the yogurt before bleeding with a hand blender or food processor until you have a smooth curry sauce.
4. Return the pot to the heat and add the sweet potato chunks. Bring to the boil and then reduce to a simmer. Cover and cook for 20 mins, stirring occasionally.
5. Add the drained chickpeas, stir and cook uncovered for 5 more minutes before finally adding the frozen peas. Cook for 2 more minutes before spooning into bowls and topping with chopped coriander. Serve with brown basmati rice.

Sweet potato & chickpea korma final
Sweet potato & chickpea korma final

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian.     Suitable for home freezing once cooled. Consume within 3 months.

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