Eary start at work this morning 😏 I am not a morning person…. several coffees later I may allow conversation 😉 Anyway, thoughts of dinner always cheer me up, when I am not making food, I am planning it, talking about it or thinking about it – sad, but true 🤣
Meat Free Monday and fancy a curry, I am using a fantastic sauce for Butter Chicken from Jo at Quirky Cooking here’s the Link but replacing the meat for Sweet Potato and adding texture with a tin of chickpeas.
I am making this in the Thermomix, but a pan and a stick blender will do the job 😊
I peel, 4 cloves of garlic, an inch of ginger and a whole red chilli (I only had a green one) and pop into the Thermomix bowl, whizz on speed 7 for 5 seconds, scrape the bowl down and add a halved peeled medium onion whizz again for another few seconds. Scrape the bowl down again.
Add 100g of butter, and the aromatics, half a teaspoon of cinnamon, 2 of paprika, 3 of Garam masala, 2 each of cumin, coriander and turmeric, 1 of cardamon.
Cook at heat 100, speed Stir for 5 minutes, then scrape down again – smells lush already.
Add a tin of coconut milk and the juice of half a lemon, a whole tube of tomato purée (200g) cook at heat 100
speed 1 with the steam basket on top to stop splattering,
for 10 minutes
add 750g of diced Sweet Potato and a drained,
rinsed can of chickpeas and cook for a further 15 minutes.
This is such a tasty sauce, and the chicken version is a family favourite, Jo at Quirky cooking has the flavours spot on, in just over a half hour you have a takeaway worthy curry – yumm 😋
I am serving this with some Aldi Popadums, vegetarian samosa and onion baji 👍
A portion for lunches tomorrow too 👍