Sweet Potato and Coconut Curry
- 1 kg sweet potatoes (peeled and chopped into 3cm cubes)
- 1 onion diced
- 2 cloves garlic grated
- 3 cm piece of fresh ginger root grated
- 6 cardamom pods
- 1 star anise
- 220 ml coconut milk
- 500 ml vegetable stock
- 1 tin chickpeas drained and rinsed
- 1-2 red chillis finely sliced or diced
- 1 tsp ground turmeric
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1 tbsp olive oil
In a large saucepan, heat the olive oil and slowly saute the onion until it is see-through and starting to turn brown (5-8 minutes). Then, add the garlic and ginger. Saute for another 1-2 minutes and add all of the spices. Saute for another minute.
Add the chunks of sweet potato and the vegetable stock and cover with a lid.
Allow simmering for 5-10 minutes until the sweet potatoes are almost cooked through (keep an eye on this). Then, turn the heat down and add the coconut milk and the chickpeas. Allow the curry to simmer slowly for another 5 minutes.
Remove the star anise and cardamom pods (if you can find them) before serving.