Chick Pea Curry

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Chick Pea Curry
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Ingredients1 red onion, 100g mushrooms, 1 clove
garlic, 1 sweet potato, 100g spinach, 1 x 240g
can chickpeas, 50g cashew nuts, 2 x 15ml spoons
curry powder/paste, 1 x 5ml spoon cummin, 1
carton coconut milk, 2 x 15ml spoons tomato
puree, 1 x 15ml spoon sunflower oil.
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Gather equipment needed.
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1. Peel the skin from the onion. Make a bridge
with your hand and cut the onion in half.

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2. Put the flat sides down on the chopping board.
Hold the onion firmly keeping your hand like a
claw. Slice across without cutting through the
root.
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3. Turn the onion round and still holding it
like a claw, slice in the other direction.
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4. Peel the skin from the sweet potato.
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5. Cut the sweet potato into thick slices and
then into cubes.
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6. Wipe the mushrooms on kitchen paper. Cut
into chunks.
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7. Peel the papery skin from the clove of
garlic. Remove ends.
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8. The vegetables should now look something like
this.
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9. Put 1 x 15ml spoon of sunflower oil into a
large saucepan.
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10. Add the chopped onion and fry gently for a
few minutes.
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11. Add the crushed clove of garlic.
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12. Add the sweet potato and mushrooms. Stir
over a medium heat for 2 or 3 minutes.
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13. Add approx 2 X 15ml spoons of curry paste or
powder.
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14. Add 1 teaspoon ground cumin.
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15. Add 50g cashew nuts.
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16. Open the tin of chick peas and rinse under
cold running water.
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17. Add the drained chick peas to the pan.
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18. Add 2 X 15ml spoons tomato puree.
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19. At this stage the mixture should have a nice
rich colour and look something like this.
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20. Add about ¾ of the carton or can of coconut
milk. You can add more later if necessary.
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21. Stir well, put a lid on the pan and leave to
simmer gently for about 20 30 minutes. Stir
occasionally and add more liquid if needed.
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22. There are various ways to cook rice. I like
the microwave method and use 50g of long grain
rice per person. Put the rice in a non-metallic
bowl or pan and cover with boiling water.
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23. Cook on the simmer setting for 23 minutes.
When cooked the rice will have absorbed all the
water and the grains will be fluffy and not stuck
together.
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24. Just before the curry is cooked, tear the
spinach leaves into pieces.
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25. Add the spinach and continue cooking for 1
or 2 minutes.
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Serve with rice and poppadom, like this or .
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like this!!