A complete joy!
A very simple vegan recipe with a creamy pesto and glacial mint.
Come and visit us at Wedoyoga Summer Festival!
Tuscany agrifood tradition evolves, changes and takes a new shape, moulded by the learned and farsighted hands of Severino Becagli. The company, ...
· 4 sweet potatoes
· 1 tbsp coconut oil
· 1 ½ tsp cumin seeds
· 1 large onion, diced
· 2 garlic cloves, crushed
· thumb-sized piece ginger, finely grated
· 1 green chilli, finely chopped
· 1 tsp garam masala
· 1 tsp ground coriander
· ½ tsp turmeric
· 2 tbsp tikka masala paste
· 2 x 400g can chopped tomatoes
· 2 x 400g cooked chickpeas, drained
· lemon wedges and coriander leaves, to serve
Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.
Meanwhile, melt the coconut oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 min until fragrant, then add the onion and fry for 7-10 mins until softened.
Put the garlic, ginger and green chili into the pan, and cook for 2-3 mins. Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes. Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Season.
Put the roasted sweet potatoes on four plates and cut open lengthways. Spoon over the chickpea curry and squeeze over the lemon wedges. Season, decorate with coriander before serving.
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