This is a get-your-shit-together recipe. Check your bank statements, update your CV and stop dropping a fiver a day at Pret – instead make a big batch of this on Sunday to see you through the working week.
The curry is delicious and the flavours are well-balanced – not too creamy; not too spicy; not all tomato.
Notes on my recipe
Dried yellow peas – I used dried yellow peas from the inimitable Hodmedod’s for this. I soaked them overnight and simmered them for an hour before adding to the pot. These little fellas are UK-grown (hurrah!) and have a really pleasing bite. If you can, track some down. If not, you can substitute a tin of chickpeas.
Stock – I used 9 Meals from Anarchy’s brilliant Uncorrupted Veg Stock. Unlike other stocks, this has no palm oil (win), no hydrolysed vegetable protein (?! and double win) and no potato starch (triple win). It’s just some organic veg, some organic turmeric, some organic olive oil and some seasoning. That’s it. And it’s now available to buy online.
Ingredients – we got about five pretty sizeable portions out of this
- 200g dried yellow peas
- 2 tsp organic coconut oil
- 2 white onions – finely chopped
- 2 garlic cloves – finely chopped
- 2 medium carrots – roughly chopped
- 1 red chilli – deseeded and finely chopped
- 2 inch ginger – peeled and finely chopped
- 2 sweet pots – cut into bite-sized chunks
- 3 white pots – cut into bite-sized chunks
- 1 tbsp garam
- 1 tsp turmeric
- 1 tsp cumin seeds
- 8 cardamom pods – crushed
- 1 tin chopped toms
- 1 tin organic coconut milk
- 400ml stock
- 20g flaked almonds for serving
- If using, soak and cook the dried peas according to the instructions on the packet.
- In a separate large pan or casserole pot, melt the coconut oil and add the onion and carrot and garlic and red chilli and ginger. Stir occasionally until soft.
- Add the potatoes to the pot, followed by the cooked peas or chickpeas.
- In a small frying pan, toast spices until they’re fragrant then add them to the main pot. Combine to make sure the veg is coated with the spices and leave for a few moments so the flavours to can become acquainted.
- Chuck in the tomatoes, coconut milk and stock and combine.
- Cover and gently simmer the whole lot for around half an hour stirring from occasionally, until the potatoes are soft. The idea is low and slow – you can simmer for longer if you have the time.
- Serve what you’re eating now with toasted almonds and some sort of grain if you fancy it. You can store the rest in the fridge (it’ll keep for 3-4 days) or freezer (it’ll keep for a good long time).