This recipe was given to me by a former colleague, Mary Anne, about eighteen years ago. Thanks Mary Anne ... it has become a favourite in my household!
sweet potato
chickpeas (canned or soaked overnight)
vegetable stock or water
red capsicum
onion
garlic
coconut cream
curry powder or paste
olive oil
fresh coriander
Sauté onion and garlic in oil. Add chopped capsicum. Add cubed sweet potato. Stir in curry powder (or paste) and fry for a while. Add stock or water and coconut cream. Cook for a while. Add chickpeas and cook till soft and thick. Add coriander at the end. Serve with rice or roti.
Sorry the quantities and method are so vague! It is a very flexible dish, and I've found that the quantities don't matter much – adjust them to your taste – and the method is also pretty flexible. You can cook this in a saucepan on a stove, or in a pressure cooker (one of my favourite kitchen toys) or in a microwave. It also freezes well so makes great lunches or week night dinners.
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