50min 2 ppl
Chickpea and Sweet Potato Korma
60 minutes
2 people
Medium
60 min · 12 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 16g
Carbs 56g
Fats 24g
About this dish
Hearty chickpeas and naturally sweet, golden-roasted sweet potato simmered in a premium coconut milk and almond cream sauce. Lusciously thick, completely vegan, and full of warmth.
Allergy Info
Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Sweet Potatoespeeled and cut into 3cm chunks1 medium
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Fresh Corianderto serveto taste
Tins & Jars
- Chickpeasdrained and rinsed1 x 400 g tins
- Full-Fat Coconut Milk200 ml
- Vegetable Stock100 ml
Dried Goods
- Ground Almonds30 g
- Almond Flour1 tbsp
- Sugar0.5 tsp
- Flaked Almondstoasted, to serveto taste
Spices & Seasonings
- Ground Turmericfor roasting0.25 tsp
- Saltfor roasting0.25 tsp
- Green Cardamom Podslightly crushed2.5
- Cloves1
- Cinnamon Stick0.5
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.25 tsp
- Ground Turmericfor sauce0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oilfor roasting1 tbsp
- Vegetable Oilfor sauce1 tbsp
- Rose Water0.5 tbsp
Utensils
- baking tray
- large heavy pan
- mixing bowl
- whisk
- wooden spoon
- chef's knife
- cutting board
- grater
- measuring spoons
Method
1
Peel and cut the sweet potatoes into 3cm chunks. Finely dice the onion. Mince the garlic and finely grate the ginger. Lightly crush the cardamom pods. Drain and rinse the chickpeas.
Approx. 10 minutes
2
Preheat the oven to 200°C (180°C fan). Toss the sweet potato chunks with 1 tbsp vegetable oil, 0.25 tsp turmeric, and 0.25 tsp salt. Spread on a baking tray.
Approx. 5 minutes
3
Roast the sweet potato for 25 minutes until tender and caramelised at the edges.
Approx. 25 minutes
4
Meanwhile, mix the ground almonds and almond flour with 50ml cold water to form a smooth paste. Set aside.
Approx. 3 minutes
5
Heat 1 tbsp vegetable oil in a large heavy pan over medium-low heat. Add the diced onion, cardamom pods, cloves, and cinnamon stick. Cook, stirring occasionally, until very soft and pale golden.
Approx. 12 minutes
6
Add the garlic and ginger. Cook, stirring constantly, until fragrant.
Approx. 2 minutes
7
Add the ground cumin, ground coriander, garam masala, and turmeric. Stir to coat the onions and toast the spices.
Approx. 1 minutes
8
Pour in the almond paste, coconut milk, and vegetable stock. Stir well. Simmer until the sauce thickens.
Approx. 10 minutes
9
Add the chickpeas and simmer.
Approx. 5 minutes
10
Stir in the rose water and sugar. Season with salt to taste.
Approx. 1 minutes
11
Gently fold in the roasted sweet potato. Simmer until everything is heated through.
Approx. 3 minutes
12
Remove the whole spices (cardamom pods, cloves, cinnamon stick). Serve garnished with toasted flaked almonds and fresh coriander.
Approx. 2 minutes
