Sweet Potato Chickpea Sri Lankan Curry

This recipe is inspired in Mildrerd’s Sri Lankan curry which I love and I always order at Mildreds. This a simplified version since some of the ingredients they use are not accessible for me (i.e. curry leaves) and I added chickpeas to make it more nutritious. It tastes just as good and I hope you enjoy it. The portions below make 6 servings.

Ingredients

  • vegetable oil
  • 3 large sweet potatoes, peeled and cut into chunks
  • 1 large onion, diced
  • About 4 cm of fresh root ginger, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • 2 green chillies, deseeded and chopped
  • 2 teaspoons ground turmeric
  • 2 cinnamon stick
  • 2 tablespoon Madras curry powder
  • 3 x 400 ml cans coconut milk (from a can)
  • 100g of creamed coconut
  • 1 x can of chickpeas
  • 1 tablespoon of maple syrup or caster sugar
  • 300 g (10 oz) basmati rice
  • salt and pepper to taste
  • 250 g (8 oz) roasted peanuts, to garnish (Mildreds use cashews)

To serve

  • Tomato chutney (optional)

Method:

  1. Preheat the oven to 160 degrees (fan)
  2. Steam the sweet potatoes until lightly soft but not completely cooked. Cut them in to chunks
  3. Oil a baking tray and put the sweet potatoes in the oven to slowly roast (this gives them a very sweet taste)
  4. Blend the onion, ginger, garlic and chillies together in a food processor to form a smooth paste. If using fresh turmeric blend it too
  5. fry the paste for 6 minutes until golden and fragant
  6. Add the turmeric, cinnamon and curry powder, season with salt and fry for a further 2–3 minutes, then stir in the coconut milk, creamed coconut and maple syrup or sugar
  7. Bring to a simmer and cook for 15 minutes, until the curry has thickened and reduced.
  8. Add the chickpeas
  9. Now, cook the rice following the packaging instructions
  10. Meanwhile, stir the cooked sweet potato into the curry and cook for a further 6–8 minutes until heated through.
  11. Spoon the curry into bowls, garnish with roasted cashew nuts and serve with the rice, and (optional) tomato chutney.
  12. I made the tomato chutney just by sautéing onion and garlic. Adding 4 tablespoons of tomato paste and a can of chopped tomatoes. Cook on a medium heat until it thickens. Add salt to taste.

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