MAIN - 5 HOURS
A simple, nourishing curry recipe which can be adapted through the seasons using different vegetables, lentils or beans.
Prep Time: 20 minutes
Stove Time: 20 minutes
Wonderbag Time: 4-6 hoursÂ
Serves: 6 - 8
INGREDIENTS
1 kg Sweet potatoes, peeled and chopped into chunks
400 g Chickpeas, drained and rinsed
400 g Coconut milk
400 g Tinned chopped tomatoes
1 Onion, peeled and chopped
3 Cloves of garlic, peeled and finely chopped
1 tablespoon coconut or vegetable oil
Vegetable stock cube
150 g crunchy peanut butter
3 tsp ground ginger
3 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp Chilli flakes
Sea salt and black pepper, to taste
DIRECTIONS
Pour the coconut oil into the cooking pan, then add the chopped sweet potato and onion. Stir continuously to prevent burning and sauté for about a minute before adding the garlic.
Mix in the ginger, cumin, chili, and turmeric and sauté briefly. Next, incorporate the stock cube, canned tomatoes, peanut butter, coconut milk, and drained chickpeas. Stir thoroughly.
Bring to the boil, put the lid on your pan, and allow to simmer for about 10 minutes.
Switch off your gas or electricity source, and place a tea towel at the bottom of your Wonderbag. Swiftly transfer your pan into the Wonderbag, cover the Wonderbag with its fabric lid and secure by pulling the cord tightly. Allow the dish to cook undisturbed for a minimum of four hours.
Once you're ready to serve, take the pan out of the Wonderbag. Season with salt and black pepper according to your taste. Enjoy with warm rice or bread.