The most warming cuzza you will ever eat. The softest chickpeas and sweet potatoes in a rich tomatoey, coconutty sauce. Served with a cooling dollop of yoghurt.
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Serves
4
Sweet Potato
Onion
Fresh Ginger
Garlic Clove
Coriander
Garam Masala
Chilli Flakes
Cumin
Turmeric
Chopped Tomatoes
Cooked Chickpeas
Coconut Cream
Cherry Tomatoes
Spinach
Coconut Yoghurt
Olive Oil
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Serves
4
Sweet Potato
Onion
Fresh Ginger
Garlic Clove
Coriander
Garam Masala
Chilli Flakes
Cumin
Turmeric
Chopped Tomatoes
Cooked Chickpeas
Coconut Cream
Cherry Tomatoes
Spinach
Coconut Yoghurt
Olive Oil
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Step 1.
Peel and dice the sweet potatoes into 2cm chunks. Peel and thinly slice the onion. Peel and finely slice the garlic. Cut the ginger into thin matchsticks. Roughly chop the coriander.
Step 2.
Place a large saucepan over a medium heat with a drizzle of oil. Once hot, add the onion, ginger and garlic. Season with salt and cook, stirring, until the onion has softened. Stir in the garam masala, chilli flakes, ground cumin and ground turmeric. Cook for 1 min until fragrant.
Step 3.
Add the sweet potatoes, chopped tomatoes, drained chickpeas, coconut cream and cherry tomatoes to the pan. Stir well, bring to a boil, then cover with a lid. Reduce the heat to low-medium and simmer for 20-25 mins until the sweet potatoes are tender. Season with salt and black pepper.
Step 4.
Once the sweet potatoes are cooked, stir through the spinach and ½ the chopped coriander. Taste and adjust the seasoning if needed.
Step 5.
Ladle the curry into bowls. Top with a dollop of coconut yoghurt and the remaining coriander. Enjoy!
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