Apologies firstly for the not-so-regular recipe spots, but I’ve been working 21 days straight with longer hours than most days to get the new sites for my current job up in time. We launch unofficially at the end of the week, with official launch on the 1st September at a conference in front of 1000 people. I’ve enjoyed the project, but the hours have meant my other aspects of my life have been lacking.
It’s nearly over and I currently have a day off inbetween to be able to post this wonderful recipe. Now, I have posted this one before, but I’ve made a few simple changes which I think are for the better and I’m sure you’ll agree.
I have to admit though, although I like sweet potato, I find I can’t have it all the time because I get bored of it! I don’t get bored of this recipe though!
1 onion, roughly diced
3 tbs tandoori paste
1/2 can diced tomatoes
3 potatoes, diced
2 medium sweet potatoes
1 tin chickpeas, drained
3/4 can coconut milk
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp garam masala
1 tbs vegetable stock
2 tsp garlic mince
1/2 tsp chilli paste
1 cup water
1 tsp white pepper
Saute the onion and spices in peanut oil.
Stir in the tandoori paste and mix until fragrant.
Mix in the chilli paste, vegetable stock, tomatoes and water before adding in the potatoes and chickpeas.
Simmer until potatoes are soft, adding a little more water if the juice begins evaporating.
Pour in the coconut milk, simmer for another ten minutes.
Before serving, cut some fresh coriander and mix on top.