I should start by saying this is not my most inspired blog post, thoughts outside of study and exams are pretty impossible at the moment, but it’s a good recipe so just bear with me. This is my eighteenth year of exams, and I’d like to say I’ve learned many skills and techniques for studying, balancing work and relaxation and all those other important things. But that would be a lie, exams continue to be as horrendous and stressful as they always have been. I still have a recurring nightmare twelve years on that I am forced to retake my Leaving Cert and it is far more terrifying than any other nightmare I have. As part of my current and hopefully last real exam season, leaving the house and cooking more than once a week is low on the list of priorities. A good store cupboard is the key to exam survival. I made a huge batch of this curry to freeze using ingredients I had lying around the house. It’s healthy, tasty and easy to scale up. It’s a miscellaneous curry, with Indian, Thai and Mexican influences and god knows what else besides. It’s filling, but you could bulk it out more with some rice or flatbread. You can really use whatever is to hand, I’d say it would be great with baby potatoes, kale, any kind of bean or lentil, whatever you have in your cupboard and fridge. If you leave out the yoghurt, it’s vegan, and also coeliac friendly. There isn’t a lot of active time involved, probably about 15 minutes, and it serves 4.
- 700g sweet potato, peeled and diced
- 1 x 400g tin of tomatoes
- 4 x garlic cloves
- 1 onion, chopped
- 1 chipotle chilli with adobe (or any fresh chilli you have to hand)
- 1 tsp tumeric
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp coriander
- 250ml coconut milk
- 1 tablespoon peanut butter
- 1-2 teaspoons sriracha (or any kind of hot sauce you fancy)
- 2 x 400g tins of chickpeas, drained
- 100g spinach, roughly chopped
- 250g frozen peas
- 1 lemon
- Neutral oil
- Natural yoghurt (optional)
- Toss the diced sweet potato in some oil, season, and roast in the oven at 200C for 20-30 minutes until soft and starting to brown at the edges.
- Blend the tomato, garlic, onion and chipotle into a puree with a stick blender/food processor.
- Heat 1/2 tablespoon of oil in a large saucepan and fry the spices for 1-2 minutes.
- Add the tomato puree and cook for 2 minutes.
- Add the coconut milk and peanut butter and simmer for 5 minutes.
- Season to taste with salt and some lemon juice and stir in the chickpeas, sweet potato and spinach and simmer for 5-10 minutes, adding in the frozen peas for the final 3 minutes.
- Season with additional lemon juice and a dollop of yoghurt before serving if that’s your thing.