This incredibly vibrant and tasty dish was derived from many different vegetarian curry dishes and fine-tuned over time. There are so many harmonious and aromatic flavours that pop up. Bon appetit!
- 1 Tbsp sunflower oil
- 1 large onion, diced
- 3 cloves garlic, chopped
- 1 Tbsp fresh ginger, grated
- 2 Tbsp curry powder
- 1 Tbsp ground cumin
- 1 Tbsp coriander seeds, ground
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 2 sweet potatoes, peeled and cubed
- ½ butternut, peeled and cubed
- 1 can (440 g) chickpeas, drained and rinsed
- 250 ml coconut milk
- 250 ml orange juice
- 3 Tbsp peanut butter
- ½ tsp course sea salt
- ½ tsp freshly ground black pepper
- 250 ml frozen green peas
- 1 Tbsp orange rind
- 1 Tbsp red chillies, seeds removed
- OR 2 tsp red chilli flakes
- 2 Tbsp fresh coriander to serve
1. Prepare the sweet potato and butternut and roast in the oven at 180 degrees C for 20 minutes or until cooked but still firm. Set aside.
2. Pan-roast the red chillies until slightly charred and chop finely. Set aside.
3. Add the vegetable oil to a large heavy based frying pan over medium-high heat.
4. Add the onion and garlic and sauté them for about 5 minutes, until they are golden brown.
5. Add the grated ginger, curry, and the other spices. Continue cooking for a few more minutes, until the spices are heated through and fragrant.
6. Add the roasted sweet potatoes and butternut, chickpeas, coconut milk, orange juice, peanut butter and seasoning. Simmer on a low heat for about 10 minutes. Lastly stir in the peas.
7. Taste and readjust the seasoning.
8. Garnish with grated orange rind, red chillies and fresh coriander and serve over Basmati rice.
This recipe is very flexible and can be adjusted to match your own store ingredients.