Vegetarian Sweet Potato & Chickpea Korma Recipe
This is what I had: an opened can of chickpeas (a handful went into my leftover leek soup), a chunk of sweet potato (leftover after preparing my sweet potato and feta casserole), 2 hard-boiled eggs, an opened container of unsweetened yogurt. Sounds just great.
So I gathered some spices and seeds and went for an Indian style veggie korma! Served it with plain boiled rice. I was going to make some homemade chapati bread but I had run out of flour.
Just add a sliced hard-boiled egg if you got any around. But this curry can do without. It just looks extra yummy if you ask me!
- 10,5 oz canned chickpeas (350 g)
- 5,5 oz red sweet potatoes (155 g), diced
- 3,5 oz cashew nuts (100 g)
- 1/2 cup unsweetened yogurt (125 g)
- 1 cup whole milk (240 ml)
- ½ small onion chopped
- 1 large garlic clove chopped
- 2 cloves
- 1 star anise
- 3 bay leaves
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 1 tsp garam masala
- ½ tsp curcuma powder
- a handful fresh cilantro chopped
- a handful fresh mint chopped
- olive oil
- Place a large wok or non-stick pan over high heat and add the fennel seeds, coriander seeds, bay leaves and cumin seeds.
- Dry roast the seeds for 4 to 5 minutes until fragrant. Then take the pan off the heat. Let it cool for 3 minutes. Turn the heat lower to medium. Add the olive oil together with the chopped onion and garlic.
- Stir fry the garlic and onion for 5 minutes until lightly browned. In the meantime transfer the cashew nuts to a clean blender. Blend them until fine. Add the cashew crumble to the onions in the pan.
- Stir well. Then season with the garam masala, the ground curcuma a pinch of pepper and salt. Also add the cloves and half of the milk.
- Stir well again. Bring the cashew sauce to a light simmer for 10 minutes. Then take the pan off the heat. Let the sauce cool down a little. Transfer it to a clean blender. Pulse into a very creamy paste.
- Wipe the pan clean. Add another splash of olive oil, the star anise and the diced sweet potato.
- Place the pan back over medium heat. Gently fry the sweet potato for 8 to 10 minutes until soft. Then add the canned chickpeas.
- Add the blended cashew paste, the yogurt and the chopped mint and cilantro.
- Stir well. Add the rest of the whole milk. Then check the seasoning. Add extra pepper, salt or garam masala. Scoop the korma onto deep plates and serve hot.