Condition - Chickpea, sweet potato and kale curry
Chickpea, sweet potato and kale curry
2 x 400g chickpeas drained and rinsed (or 340g dried chickpeas*)
2 tbsp Omega Excellence Organic Virgin Coconut Butter for frying
1 tsp ground cumin
1 tsp black mustard seeds
1 chilli, finely chopped
2.5cm piece fresh ginger, peeled and grated
1 tsp turmeric
1 tsp ground coriander
1 tbsp tomato purée
200ml vegetable stock
400ml tin coconut milk
1 large onion, roughly chopped
1 carrot, diced
2 cloves garlic, peeled and finely chopped
250g sweet potatoes, peeled and cut into small dice
100g kale (or cabbage), finely shredded
Toasted cumin seeds
2tbsp coriander leaves, chopped
*If using dried chickpeas – soak the chickpeas overnight in plenty of cold water. The next day, drain, rinse and simmer them for about an hour and a half in fresh water, until tender, then drain.
In a large pan, heat the coconut butter and add the onion. Gently fry until soft and translucent.
Add the diced sweet potato and then the mustard seeds, cumin, turmeric, ground coriander, chilli, ginger and garlic and fry for a couple more minutes, so that the sweet potato is well coated.
Add the tomato purée and cook for another minute.
Add the diced carrot, vegetable stock and coconut milk. Bring to the boil and then simmer until the sweet potatoes are tender.
Add the chickpeas and the kale. Cook for a few minutes, until the greens are tender.
Serve with a dollop of thick yoghurt on top, along with a sprinkling of toasted cumin seeds and fresh coriander leaves.