Friday, 1 November 2013

Spices of India Part One: Chickpea and Sweet Potato Curry

Hello and happy November 1st!


Can you believe it? 
Only 2 months before we welcome 2014, this year has just flown by and all in all its been pretty damn good! It feels good to say that, the previous past years have not been so kind, I just hope the good times continue to roll : )


Now before I share my long awaited curry recipe here's what I ate for breakfast today, chopped apple topped with yogurt, seeds, almonds and cinnamon. This was prefect after my early morning session with my Skype client. Ok here we go…….


A little while ago I was sent this wonderful package from Spices Of India, it is the Rick Stein's Starter Spice Gift Set. What a wonderful set to start you cooking with real spices, I think this is such a good idea for a gift especially to those that want to branch out in the kitchen! The set includes so many products I will have to do several reviews, I think if I put this all into one meal it might taste a little weird! 


Since I have never made my own curry from scratch having all these amazing ingredients gave me the perfect excuse to learn how to do it. From this bundle I used chilli powder, mustard oil, black salt powder and amchur (mango) powder along with my other ingredients…….

Chickpea and Sweet Potato Curry 
with
 Mustard Paprika Chicken and Cucumber Raita


I based this recipe on this one here…….

Curry:
1 Tbsp vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 tsp chilli powder
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchur powder
2 teaspoons paprika
1 teaspoon garam masala
2 cans tinned tomatoes
2/3 cup water
2 cans chickpeas
1 large sweet potato, cubed
3 large handfuls of spinach
1/2 black salt powder
juice 1/2 lemon

Method:
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and cook over medium heat until browned, around 5 minutes. Turn heat down to medium-low then add the coriander, cumin, chilli, turmeric, cumin seeds, amchur, paprika and garam masala. Stir spices through the onions and cook for a further 2 minutes before adding the tomatoes. Add the water, chickpeas and sweet potato, cook for a further 10 minutes then add spinach, salt and lemon juice. Simmer over a low heat for 20-30 minutes.

Mustard and Paprika Chicken:
2-4 chicken breasts (depending on serves)
Mustard Oil
Smoked Paprika

Method: 
Put chicken in a oven dish and drizzle with mustard oil and shake over some paprika. Cook in oven for 30-35 minutes medium heat.

Cucumber Raita:
1/2 cucumber
3 heaped desert spoons of greek/natural yogurt
1/2 Tbsp lemon juice
Ground cumin

Method:
Chop/slice cucumber however you wish then put in a bowl with yogurt and stir. Add a little lemon juice and cumin powder taste then add more until you get your desired taste.


Once all your food is cooked load it up on a plate and enjoy! This was amazing and I made enough for 4 large portions which meant we had some for the next day or if your cooking it for people this would serve 6 with rice for sure. The curry is way better the next day, I would advise if you can make it a day before you need it and let those spices do there work : )

I've said it once already but I really am loving this set, I can't wait to try out the other products some I have never heard of or never known what to do with. I really like the packaging of all the products too and the Spices of India site has masses of stuff to choose from. 

Keep your eye out for the next instalment of my spicy journey! 

Question:

Do you make your own curry, whats your favourite?

2 comments:

  1. Replies
    1. It really was good, for my first curry I was quite proud : )

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