Always one to dabble with my existing fav homemade recipes, I decided to do another chickpea & coconut curry and throw in my favourite bulking ingredient the good old Sweet potato.
I also wanted a slightly different curry taste to my usual medium curry powder so I went with half and half with medium curry powder and a Tandoori spice blend powder.
I am happy to report it came out great and I think tastes the best so far, but I am biased.....
Ingredients used in order of addition to dish:
To start..
2 x 400g tins of Chick peas (drained)
2 x Large (Diced) Sweet potatoes
2 x Yellow bell peppers (Large chopped)
1 x Large white onion (Large sliced or diced)
4 x Vine red tomatoes (Sliced into quarters)
Briefly followed by..
Half a pint of hot water combined with
1 x Veg stock cube
1 x Teaspoon of ground black pepper
1 x Teaspoon of Turmeric
1 x Teaspoon of Cayenne pepper
1 x Teaspoon of Paprika
Stir
Half way through cooking add..
1 x Half a bag of Baby spinach leaves
1 x Medium sized pack of White mushrooms
Stir
Briefly followed by...
1 x 400g tin of Coconut milk combined with
2 x Teaspoons of medium Curry powder
2 x Teaspoons of Tandoori spice blend powder
2 x Teaspoons of Lazy garlic (from a jar)
Stir
Continue to cook or simmer until sweet potato and other ingredients are soft enough to suit.
Leave to cool a bit to allow consistency to thicken a little and then add teaspoons of Veg gravy granules to thicken to a consistency you prefer.
Serve with Basmati or short grain rice or Brown rice if preferred, or alongside a baked white potato or Sweet potato.
The above ingredient quantities usually make 8+ portions to go with your rice or potato etc.
Enjoy :)