- 400 gr onion
- 2 cloves of garlic
- 50 gr fresh ginger
- 1 kg sweet potato
- 1 tspn pataks curry paste
- 1 tbspn madras curry powder
- 1 tbspn ground coriander
- 1 tbspn ground cumin
- 1 tspn ground ginger
- 140 gr tomato puree
- 400 gr chopped tomatoes
- 400 gr coconut milk
- 340 gr cooked chick peas
- 150 gr fresh spinach
- 100 gr yoghurt
- 2 tbspn fresh coriander
- Peel and dice onion and garlic. Peel the ginger. Puree onion, garlic and ginger till smooth.
- Sweat onion, ginger and garlic off in oil without colouring.
- Wash, peel and dice the sweet potatoes. Add to the pan. Cook until soft.
- Add curry paste with the madras powder, ground coriander, ground cumin and ground ginger and cook on low heat until fragrant.
- Add the tomato puree, cook for a minute and add the chopped tomatoes. Allow to simmer until the vegetables are tender.
- Add coconut milk and the drained, cooked chick peas to the sauce. Cook for several minutes, check seasoning and add lemon juice, salt or pepper to taste.
- In the meantime, cook the rice in salted boiling water until tender. Drain and keep warm.
- Add the spinach to the sauce and serve with the rice. Garnish with fresh coriander and yoghurt.
Frying off the curry paste and spices will release their flavour but do not burn them.
Bind the sauce if need be with corn flour mixed with some cold water.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.
For a non-vegetarian version of this dish, add chorizo or chicken.