October 21, 2010

Pepper and Sweet Potato Curry

It is that time of year again. Days are becoming shorter, cold and grey. It is time for comfort food. My ideal comfort food is probably a good curry. All throughout autumn and winter, we usually cook a curry or chilli at least once a week. It warms up your body and your soul. I never forget to include garlic, ginger and chilli, as they are perfect to boost the immune system and make you more resistant to colds. Don’t be put off by the long list of ingredients, this is what makes a curry special and gives it all its flavours. For this recipe, I was inspired by a curry we had a while ago in a café in Glastonbury. The final result was quite different, but nonetheless delicious.

Sometimes autumn is however not all gloom and grey. It also offers us glorious days of sunshine, when the only thing I fancy doing is hit the road, drive through the beautiful countryside painted in shades of yellow and red, and go for a surf with friends. There, you forget all about the bad days and enjoy life simple pleasures. And nothing can beat a good curry when you come back home.

Pepper and Sweet Potato Curry – serves 4

  • • 1 red pepper, cut into thin strips
  • • 1 green pepper, cut into thin strips
  • • 3 or 4 sweet potatoes (depending on size), cut into small chunks
  • • 1 onion, chopped
  • • 2 garlic cloves, chopped
  • • 1 can chickpeas, drained
  • • 2 cans chopped tomatoes
  • • 1 piece of fresh root ginger, finely chopped
  • • 1 scotch bonnet chilli, chopped
  • • 1tsp turmeric
  • • 2tbsp ground coriander
  • • 1tbsp ground cumin
  • • 1tsp cumin seeds
  • • Salt, pepper
  • • 3tbsp groundnut oil
  • • A small bunch of flat-leaf parsley
  • • Brown basmati rice, to serve
  • • 2 limes, halved, to serve

  • 1. Heat the groundnut oil in a large saucepan. Add the onion and fry for 2min on a medium heat. Add the garlic, chilli, ginger, turmeric, coriander, cumin and cumin seeds and fry for another 2min.
  • 2. Add the peppers, sweet potato and chopped tomatoes. Mix well. Bring to a simmer, cover and leave to cook for 20min until the vegetables are soft. Add the chickpeas and cook for another 5min.
  • 3. Prepare the rice. Dish it in big plates, top up with the curry and decorate with parsley. Serve with a halved lime.
  • Curry aux Poivrons et Patate Douce – pour 4 personnes

  • • 1 poivron rouge, coupé en fines lanières
  • • 1 poivron vert, coupé en fines lanières
  • • 3 ou 4 patates douces (en fonction de leur taille), coupées en petits morceaux
  • • 1 oignon, émincé
  • • 2 gousses d’ail, émincées
  • • 1 boîte de pois chiches, égouttée
  • • 2 boîtes de tomates concassées
  • • 1 petit morceau de racine de gingembre, émincé
  • • 1 piment scotch bonnet, émincé
  • • 1cc de curcuma
  • • 2cs de coriandre en poudre
  • • 1cs de cumin en poudre
  • • 1cc de graines de cumin
  • • Sel et poivre
  • • 3cs d’huile d’arachide
  • • 1 petite poignée de persil, haché
  • • Riz complet basmati, en accompagnement
  • • 2 citrons verts, coupés en 2

  • 1. Faire chauffer l’huile dans une large casserole. Ajouter l’oignon et faire revenir pendant 2min. Ajouter l’ail, le piment, le curcuma, la coriandre, le cumin en poudre et les graines de cumin et faire revenir pendant 2 min.
  • 2. Ajouter les poivrons, les patates douces et les boîtes de tomate. Bien mélanger. Faire frémir, couvrir et laisser cuire pendant 20min jusqu’à ce que les légumes soient tendres. Ajouter les pois chiches et faire cuire encore 5min.
  • 3. Préparer le riz. Le répartir dans des assiettes de service et ajouter le curry. Parsemer de persil et servir avec un demi citron vert dans chaque assiette.
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