Healthy sweet potato & chickpea korma

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 old vat of vegetable korma – bit random, but that’s what I fancied, and I couldn’t afford another Uber Eats.

Light, fragrant and with only three tablespoons of cream, 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 4 / Hands on time 30 mins / Total time 55 mins / V 
You’ll need: A stick blender or a food processor. Pestle and mortar
1 tbs rapeseed oil
2 onions, finely chopped
4 large garlic cloves, sliced
Knob of ginger, grated
½ tsp salt
8 cardamon pods, shelled and crushed
1 tbs ground cumin
1 tbs ground coriander
1 tsp ground turmeric
Pinch of chilli flakes
1 bay leaf
Pinch of saffron (optional)
2 tsp caster sugar
1 tbs plain flour
400ml cold water
3 tbs double cream
1 large sweet potato (around 300g), peeled and cubed
1 can chickpeas, rinsed and drained
Handful frozen peas
Handful fresh coriander, chopped
Boiled brown basmati rice to serve (optional)


Method
1. In a large casserole dish with a lid, sweat the chopped onions, garlic and ginger together in the oil. Add the salt and cover with a lid. Cook on a medium to low heat for 10 minutes, stirring occasionally to prevent burning. Meanwhile, bash the cardamon pods in a pestle and mortar, spilling out the seeds. Discard the shells and grind.
2. Once the onions are soft, add the cardamon, cumin, coriander, chilli flakes, turmeric and the bay leaf and give it a good stir. Cook for a further 5 minutes, adding a dash of water to the mix if needed to prevent burning.
3. Add the saffron, sugar and the plain flour and stir. Add the water slowly in a steady stream bit by bit stirring continuously until incorporated. Bring to the boil and then reduce to a simmer for 10 minutes. Take off the heat, remove the bay leaf and add the double cream. Blend the curry sauce with a hand blender or food processor until you have a smooth consistancy.
4. Return the pot to a medium heat and add the sweet potato chunks. Bring to the boil and then reduce to a simmer, cover and cook for a further 15 minutes, stirring occasionally.
5. Add the drained chickpeas, stir and cook uncovered for 5 more minutes before finally adding the frozen peas. Cook for couple more minutes before spooning into bowls and topping with chopped coriander. Serve with brown basmati rice or bulgar wheat.

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

If you’ve had a go at making my korma or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com


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



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