This recipe is an absolutely godsend for lazy winter evenings. It’s warming, cheap and you can chuck it all in a pot and forget about it for an hour to return to something truly amazing. Sticky and sweet and comforting and filling.
This is an adapted version of a recipe from Sam Stern’s Student Cookbook. One that we ate so much at university that the page in the recipe book is completely destroyed from the amount we had it open, exposed to splashes and burns. You can just about make out the list of ingredients but the method is beyond help. So before I forget it completely I thought I ought to chronicle it here.
I have adapted to recipe to suit the things I can buy in my local Sainsbury’s. A shop which stocks four different kinds of baked beans but no chickpeas. Any manner of fresh herbs but no spinach. And nothing in the way of curry paste, coconut milk or almonds. But all of those things would make delicious additions.
And as with all Indian meals you’ve got the wonderful choice of naan bread, chapattis, rice or poppadoms to enjoy it with or you could add potatoes to the curry itself. I tried to make my own chapattis which wasn’t an unqualified success and I won’t be including the recipe.
Serves two, takes an hour.
1 clove of garlic
Thumb size piece of ginger
1 large sweet potato
1 large carrot
250ml korma curry sauce
1-2 tbsp mango chutney (depending how much sweetness you like)
1 tbsp tomato puree
250ml chicken or vegetable stock
1 large bunch of fresh coriander, chopped.
Heat the oil in a large saucepan over a medium heat. Cut the onion into small pieces, finely chop the garlic clove and once hot add to the pan and cook until the onion softens.
Finely chop the ginger and add to the saucepan.
Peel and chop the sweet potato and carrot into even sized chunks and add to the saucepan to lightly fry for five minutes.
Add the curry sauce, mango chutney, tomato puree, 200ml of the stock and half the chopped coriander. Stir to combine and leave to simmer without a lid for 45 minutes, stirring occasionally so it doesn’t stick. If it starts to dry out add the remaining stock.
Serve with the naan, poppadoms, chapattis or rice, sprinkled with the remaining coriander.