Sweet Potato and Chickpea Curry

Ingredients:

• 1 sweet potato, cut into small quarters
• 1 can chickpeas
• 1/2 onion, sliced
• 2 tbsp ghee
• 1 tbsp ground cumin
• 2 tbsp ground coriander
• 1 tsp cinnamon
• 1 tbsp curry powder
• 1 tbsp fenugreek
• 1 tsp fennel seeds
• 2 tsp ground chilli
• 1 tbsp garam masala
• 1 tbsp ground cloves
• 1 tbsp ground cardamom
• 2 garlic cloves, minced
• 1 tsp minced ginger
• 1 can tinned tomatoes
• 3-4 cups water
• 2 tbsp corn flour mixed with 3 tbsp water.

Method:

1. In a medium pan, saute onions in ghee for 2 mins. Add spices, garlic and ginger and saute for about 5 mins or until caramelised and very aromatic.
2. Add potatoes and chickpeas. Saute for 2 mins. Add tinned tomatoes and saute for 2 mins.
3. Add water until potatoes are just covered, then bring to a boil. Simmer on a low heat for about 1 hour.
4. By now, your potatoes should be soft and the curry should have a deep, spiced flavour. If your curry is too thin, add the corn flour mixture and mix until thickened.
5. Serve with naan bread and rice.