Bring the sun-and-sea flavours of Sri Lanka home with this easy, quick-to-make chickpea curry, spiced with fragrant roasted cumin, fenugreek and fennel. Dollops of creamy coconut yoghurt add decadence.
Cook time: 45 mins
120g coconut yoghurt
1 red onion
1 tbsp Sri Lankan spice blend
2 tbsp oil
2 tbsp tomato puree
360g Tenderstem broccoli
3 garlic cloves
480g chickpeas (drained)
4cm fresh ginger
600g sweet potato
Medium handful of fresh coriander
1. Preheat the oven to 220°C/ fan 200°C/ gas mark 7.
2. Cut the sweet potatoes in half lengthways. Score the flesh diagonally and place on a tray lined with parchment paper skin side down, drizzle with ½ tbsp oil and roast in the oven for 30-35 mins until cooked through.
3. Peel and finely dice the red onion, peel and grate the garlic and ginger, drain and rinse the chickpeas, trim the tenderstem broccoli and roughly chop the coriander leaves. Finely dice the large tomatoes.
4. Heat a large non-stick pan with 1½ tbsp oil on a medium heat and cook the onion for 3 mins until softened, then add the garlic and ginger and continue cooking further for 1 minute before adding the chickpeas and the Sri Lankan spice blend. Mix through before adding the diced tomatoes, tomato puree and 50ml cold water. Simmer with a lid on for 10-15 mins. Season the curry with sea salt, black pepper and half the coriander when ready to serve.
5. Meanwhile, in a small bowl mix the remaining coriander with the coconut yogurt. Bring a pot of lightly salted water to the boil. Cook the tenderstem broccoli for 2 mins or until cooked with a slight bite, then drain.
6. To serve, place the sweet potato, tenderstem broccoli and Sri Lankan chickpea curry onto four warm plates and top with the coriander coconut yogurt.
423 calories, 79g carbs, 2g fat, 17g protein
Recipe courtesy of Mindful Chef