Mother’s day recipe – Yummy healthy Sweet potato, chickpeas and coconut curry by Oreke x

curry

“All that I am, or hope to be, I owe to my angel mother”.  Abraham Lincoln

Where would we be without our mothers? The quote above sums up the many amazing feelings I have towards my mum, every day I hope I will be half as good a mother as my mum is to me. Ok before I overdose on sentiments and begin to cry, I better get on with today’s post. Yummy healthy Sweet potato, chickpeas and coconut curry. I think this is a recipe that both our mums and us will love, once you get all your ingredients it is easy and perfect to cook a night or two before it is needed as the flavour deepens and sweetens the older the curry is. I made this last night and will be sharing with my mum this Sunday.

  • 2 tbsp Coconut oil
  • 2 Peeled and Chopped Onions
  • 4 cloves Garlic
  • 2 peeled and chopped Carrot
  • 1 Fresh Red chillies
  • 2 tsp Ground coriander
  • 10 Curry leaves
  • 2 tsp Turmeric
  • 1 tsp Black mustard seed
  • 6 Tomatoes
  • 200ml Coconut  milk
  • 500ml vegetable stock
  • 2 sweet potatoes cut into cubes
  • 1 butternut squash cut into cubes
  • Pinch of salt
  • 1 tsp coconut palm sugar
  • 200g Chickpeas ( I use tinned chickpeas but if you are Delia you can make yours from scratch)
  • Finish with a hand full of coriander leaves or Thai basil leaves

Heat oil in a heavy dish, slowly add onions and garlic, cook for 3 minutes until onions soften. Add the carrots, chillies, coriander, curry leaves, turmeric, black mustard seeds and tomatoes. Stir for a few minutes before adding the tomatoes, coconut milk, vegetable stock, sweet potatoes and squash. Turn up heat, bring everything to a boil for a few minutes then stir, cover and simmer until potato is tender. Finally, add salt, palm sugar and chickpeas. Simmer for about 5 minutes then serve with your favourite rice, enjoy…

‘Till next time! xx