Curries are my go-to dish when I don‘t have the time or energy to think about what to make for dinner. I always have the ingredients to make a good curry to hand, and if I have a few leftover veggies, they'll go in too.
This particular curry was first made using some sweet potatoes that had begun to go soft at the ends, and were destined for the compost heap. I also had some leftover quick pink pickled onions (from a Mexican feast I'd made for New Year's Eve), a handful of radishes, and a bit a coriander in the depths of my salad drawer. I'll rarely make a curry if I don‘t have fresh coriander – for me, it's a bit of a must.
To lighten this dish for January, I used plain vegan yogurt instead of coconut milk – which, although it‘s a wonderful ingredient, is a little heavier on fats.
If you don't have sweet potato, butternut squash makes a great alternative – or, you can omit it altogether, and use whichever other veggies you prefer instead.
4 medium sweet potatoes, diced into 1-inch pieces
Light oil, such as groundnut
1 large onion, diced
½-1 mild red chilli, finely chopped
4 cloves garlic, finely grated
2 heaped tbsp grated ginger
1 tbsp mild curry powder
1 tbsp garam masala
1 tsp black mustard seeds
1 tsp nigella or black onion seeds (optional)
1 tsp asafoetida (optional)
1 tsp ground turmeric
½ tsp ground cinnamon
A large bunch of coriander, leaves picked and stalks finely chopped
400g tin chopped tomatoes
500ml vegetable stock
1 tbsp tamari
1 tbsp white miso paste
600g jar chickpeas
300ml plain vegan yogurt – coconut is my favourite here
Juice of 1 lime
For the quick pink pickled onions
1-2 red onions, thinly sliced
Juice of 1 lemon
2 tsp sea salt
2 red chillis, finely sliced
Rice or chapattis
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