A delicious, creamy curry featuring sweet potato, regular potato, chickpeas, coconut milk, ginger and peanut butter. Make sure you boil some rice or grab yourselves some naan bread (or do both) to mop up all that dreamy sauce. Oh did I mention it’s ridiculously easy? Well… slow cooker you guys.
I first made this recipe ages ago. More than 6-7 years ago. I jotted it down on a little piece of paper and put it in the pile of other little bits of paper – all recipes. Since then I’ve moved house, and all the little bits of paper came with me. It’s a miracle I can even remember what is on them. But I can.
This particular dish kept popping into my mind each Lent. It’s vegan, so it’s also an ideal meal for anyone who is fasting. So this year I dug into my tatty, long-suffering notes and retrieved it.
I made a batch, took photos and proceeded to eat the whole thing, by myself (the Mister won’t touch curry), over the next few days. Then I made it again because I wanted to be sure of the instructions. I now have a big pot of it in my fridge and I’m planning on freezing it in portions to keep for evenings when I really can’t be bothered to spend too long in the kitchen.
On second thought, I will keep one generous portion for tonight and enjoy it with some basmati rice and naan bread!