Kumara & Chickpea Curry
Feeds 4 - 6
Feels illegal to make such a ridiculously creamy, craveable curry using only plant-based ingredients but here we are. My local takeout siphers 60 dollars from me every time I have a butter chicken craving, but, and I ask you to be proud of me, I haven't ordered from there in over 2 months. The power of this curry is in it's speed; good food often requires a time sacrifice. Not always and more so with some cuisines than others but with a curry? Oftentimes yes.
I am confident this recipe is foolproof but I'll caution you on your pot-usage. The kumara can become stuck at the bottom of your pot if it's not a heavy-bottomed one or you're not using enough oil. Just keep an eye on it. If there are bits stuck it's fine but just be cautious of burning.
2 teaspoons of garam masala (plus 1 1/2 tablespoons)
1 teaspoon of turmeric
2 teaspoons of cumin
1/4 teaspoon of cayenne pepper (leave out if you don't want spice)
1 medium kumara, cubed
1 large brown onion, diced
6 cloves of garlic, minced
2 tablespoons of fresh grated ginger
1 can of chickpeas, drained
1 can of coconut cream
2 tablespoons of butter/vegan butter
2 tablespoons of olive oil
Salt & Pepper
Mix together 2 teaspoons of garam masala (leave the 1 and 1/2 tablespoons of garam masala for later) with the rest of the spices and a good pinch of salt and pepper.
In a large bowl, toss together the cubed kumara, a third of the spice mix, and a good drizzle of olive oil.
Place a large pot over a medium heat and drizzle some olive oil in. When the oil is hot, add the kumara in and cook until crispy and completely cooked through. Remove the kumara from the pot then add in another drizzle of oil and a tablespoon of butter.
Lower the heat and add in your onions. Cook them until super soft and brown - about 6-10 minutes. The longer you cook your onions down the more flavour you will give your curry.
Add in your garlic, ginger, the rest of the spice mix, and 1 and 1/2 tablespoons of garam masala. Cook until fragrant. Then push the mix to the side and add your tomato paste to the pan. Let the tomato paste cook for a minute or two to caramelise the sugars. Then pour in your coconut milk and mix to combine.
Add your chickpeas into the curry and cook for 5-10 minutes on low until thickened. Season to taste.
Serve with rice, chopped coriander, lime juice, and diced red onion.