- 1 KHULNA BANG Scratch Spice Kit
- Olive oil
- 1 small red onion, small dice
- 1 red pepper, small dice
- 350-400g sweet potato, peeled and cubed
- 400g chopped tomatoes (tinned or fresh)
- 100-200ml coconut or oat milk
- 40g spinach
- 1 tin chickpeas, drained (240g)
- 1 tbsp arrowroot powder or cornstarch
To serve: rice (or figgy rice salad*), flatbreads, fresh coriander, coconut yoghurt, seeds
Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper. Pat the chickpeas dry with kitchen towel and add to a bowl with the cornstarch and 1 large tsp of the Khulna Bang spices. Stir to coat well, spread out onto the tray and bake for 25-30 minutes until really crispy. Stir round every 10 minutes.
Meanwhile, heat a large drizzle of olive oil in a frying pan and add the red onion. Fry for 5 minutes until soft before adding the red pepper and sweet potato. Continue to fry for 5 minutes.
Stir the rest of the spice blend with 50ml water to a paste. Pour this into the curry pan along with 400g chopped tomatoes. Stir then bring to the boil and simmer over a gentle heat with a lid on for 20-25 minutes or until the sweet potato is cooked through.
Prepare the rest of the meal e.g. rice and herbs - *for the figgy rice salad, to three portions of cooked rice, add 3 finely chopped figs, a bunch of chopped fresh parsley, ½ diced red chilli and 1 tbsp lemon juice.
Just before serving, stir in the spinach and cook for a few minutes to wilt the leaves. Serve the curry warm topped with the crunchy chickpeas and any other desired accompaniments.
SERVES: 3- 4