I’m a little bit bummed these days, you guys. I know that life is amazing, what with me getting a free coffee this morning and the whole existence of peanut butter… I’m happy most of the time… Really, I am! It’s just that sometimes I think about how I have to wait almost a whole year for winter to come around again and I just get super duper glum, chums.
I’ve already expressed my deep and unwavering love for the chilly season in my minestrone recipe post… It’s just so lovely and cosy and if I had my way, I’d make it winter all the time! I even have this idea to invent a bubble that surrounds each individual where you can adjust the temperature to your liking… Hello, permanent and constant air con! (Patent pending.)
So I guess my fondness for winter is reflected in my meal choices these days. I don’t care that it’s summer… I’m lapping up as much soup, porridge and curry as I can despite the disgusting, blistering heat summer is ALREADY imposing open us on it’s SIXTH day (WHAT GIVES, GLOBAL WARMING!?) I know what some of you are thinking; “Oh, I love summer! I can’t wait for hot days so I can go to the beach and enjoy the sun!” Sorry, but you guys are turds. I bet you won’t be loving summer when your butt is leaving sweat marks on every chair you sit on and you can’t get to sleep without ice packs covering your whole body!
I’m sorry, you guys. You’re not turds. I love you and you’re all wonderful. I just hate the heat, you see?! It makes me so cranky! I’ll leave my summer-induced rage for now so that I can get on with talking about how fabulous this recipe is. It is perfect for those of you who love winter like me, and for those who love delicious food. (That’s right, pals. It’s perfect for everyone!)
I mean, leave it to Jamie Oliver to come up with yet another delicious recipe. Classic Jimbo, with his impeccably scrumptious recipes and charming Essex accent… “Lubly jubly, guys! Big love!”
I’ve changed his recipe just a tiny bit because I’m a woose when it comes to chilli and I also leave out the coriander when I make it, for no other reason than CORIANDER BEING THE WORST. I could dedicate a whole blog post just to how much I hate coriander. And summer. Both of them are on my dunzo list.
This recipe is amazing because it’s delicious, wonderfully nutritious, cheap and makes about 6-8 serves that freeze really well. Do I need to gush about it anymore?
Sweet Potato & Chickpea Curry
Recipe only slightly adapted from Jamie Oliver’s… Because, again, coriander is THE WORST.
– 2 tablespoons extra virgin olive oil
– 2 red onions
– 3 tablespoons josh rogan paste
– 3cm piece of ginger (or 1 teaspoon ground ginger)
– 3 sweet potatoes
– 1 x 400g tin chickpeas
– 1 x 400g tin chopped tomatoes
– 1 x 400mL tin coconut milk
– Prewashed spinach, natural yoghurt & brown rice, to serve
1. Heat the olive oil in a large saucepan over a medium heat.
2. Peel, finely slice and add the onion, along with the curry paste, to the pan and cook for about 20 minutes, until the onions are wonderfully soft, golden and fragrant.
3. Add the ginger and sweet potato. Drain and rinse the chickpeas and add to the mix, stirring and cooking for 5 minutes.
4. Tip in the tinned tomatoes and fill the empty can with water, adding this to the pan as well. Bring to the boil.
5. Reduce the heat to a simmer and cover the pan. Cook for 15 minutes.
6. Remove the lid and cook for a further 15-20 minutes, stirring occasionally, until the sauce has thickened and the sweet potato is lovely and tender.
7. Add the coconut milk and cook for a few minutes until it’s warmed through.
8. Serve over a bed of rice and spinach, top with natural yoghurt and enjoy!