When I have the time and the inclination, I love a good bit of cooking. Today I spent my time attempting to crack on with the mountain of Uni work that I need to get done. Inevitably that gave me the time and inclination to want to cook, so armed with half the spice cupboard I began and it was pretty delicious.
Here's the recipe...
Ingredients
2 Sweet Potatoes
2 Tins of Chickpeas
2 Normal Potatoes
2 Carrots
Some pepper (pick a colour of your choice)
A few mushrooms
An onion
Tomato Puree
Garlic Cloves (the more the better!)
Coriander
Paprika
Cumin
S/P
Any other herbs you might want to throw in
Balti curry paste (because I'm a bit of a cheat really)
3 Veggie Stock Cubes
Essentially, peel and dice all of the veg so that it'll all cook at around the same time (hold back on the peppers and mushrooms or they'll go soggy). Also, I sauteed the onion and garlic first. Throw all the veg in a big pot, and begin to cook, then add about a tea spoon of all of the herbs. Mix up the stock, add that to pan and give everything a really good stir. At this point it'll look pretty strange, but don't worry it does come together eventually.
Pour in one tin of chickpeas, and then split the second tin so you have about 2/3 of the tin left over. These you need to mix with a potato masher - they thicken the sauce in a bit of a miraculous way. Add all of these to the pot, spoon in a couple of dollops of balti paste, and a whole lot of tomato puree. Stir the pan and have a good taste, then add a whole heap more spices.
The curry needs to take a while to reduce and for everything to get nice and soft so don't be afraid to add more stock, or at least more hot water if it's boiling away. Once the curry has come together more as solid mass than lumps of vegetables, you are ready to gobble it all down. Mmmm.
Cook up some rice, and enjoy! xxx
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