Ingredients
1 white onion
thumb sized piece of ginger
3-4 cloves of garlic
300 ml of vegetable stock
3 salad tomatoes. Chopped with skins removed.
1 sweet potato
small bunch of coriander
1 tin of chickpeas
1 tin of coconut milk
200ml of basmati rice.
2 tsp coriander seed
3 tsp of cumin seed
2 tsp of mild curry powder
1 tsp of turmeric
3 small green chillies
Method
Chop the onion and put to the side.
Mash the garlic, ginger and chillies in a mortar and pestle to make a paste, add this to the onion
put the cumin and coriander seed in the pan and toast them.
Remove to the mortar and pestle and grind to a fine powder.
Add turmeric and curry powder and add a little oil to form a paste
Fry the onion with the garlic, chilli and ginger until translucent then add the curry paste from the mortar and add a little of the stock to lubricate. Fry for 2 mins until homogenous, then add the chopped sweet potato and cook for a further 5 mins until the potato begins to soften.
Add the skinned, chopped tomatoes and half a teaspoon of salt and cook for a further 5 mins.
Add the stock and the coconut milk and mix. Then cover and cook for 10 mins, stirring occasionally.
Meanwhile, pour 200ml of basmati rice into an ovenproof dish and cover with water. Salt and cover with tinfoil and bake for 12 mins at gasmark 6
Remove the lid from the partially reduced curry and add the chickpeas, cooking for a further 10 mins.
Remove the curry from the heat and the rice from the oven. Serve and be happy.
