Breville the Smart Temp Operations Instructions download pdf (Page 28)

27

CURRY

CHICKPEA & SWEET POTATO

CURRY

Serves 6-8

INGREDIENTS

400g dried chickpeas

2 tablespoons oil

2 large red onions, sliced

4 cloves garlic, ﬁnely chopped

4cm piece ginger, ﬁnely grated

1 cinnamon stick

1 teaspoon ground chilli powder

3 teaspoons ground coriander

3 teaspoons ground cumin

1 tablespoon brown mustard seeds

2 x 400g cans diced tomatoes

3 cups vegetable or chicken stock

2 teaspoons brown sugar

Salt and pepper to taste

600g sweet potato cut into 2cm pieces

¾ cup coconut milk

1 cup chopped fresh coriander

METHOD

1. Place chick peas into a large bowl, cover

with cold water, cover with plastic wrap

and leave overnight to soak.

2. Heat oil in a non-stick pan. Cook onion,

garlic and ginger over a medium heat for

5 minutes or until softened.

3. Add spices and cook a further 3 to

4 minutes, stirring occasionally,

until spices are fragrant. Transfer to

removable crockery bowl

4. Add diced tomatoes, stock, sugar, salt

and pepper. Bring to the boil.

5. Rinse chick peas well under cold

running water, Drain, add to removable

crockery bowl and mix well.

6. Cover with lid and set on LOW 4-5,

MEDIUM 3-4, HIGH 2-3 hours, or until

chickpeas are tender.

7. Add sweet potato and mix well. Cover

with lid and cook a further 1 to 2 hours

or until and sweet potato is cooked.

8. Just before serving stir through coconut

milk and chopped coriander.

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