SWEET POTATO AND CARROT CURRY
with crispy chickpeas
In Ghent there is this vegan and glutenfree restaurant Le Botaniste and I LOVE IT there. Some weeks I go twice and order a take away lunchbowl and a brownie and a peanutbutter cookie and a chocolate chip cookie. And I eat it all in one go, no shame.
But what I droole over the most every time I go in is the wide collection of Le Creuset pots stewing and bubbeling on the countertop.
Aahh they are so pretty!
So I asked my grandma if she didn't have any of those left (she is such a marvelous cook) but she threw* them all out because they were starting to get a little to heavy.
My granddad overheard the converstation and he went on a mission. He is an avid flea-market visitor and he is always on the hunt for anything we ever mentioned we would like to have and he always comes back with the biggest bargain, it's amazing.
So there it stood, one week later: not a Le Creuset but another kind of cast-iron Dutch pot.
Perfect size, perfect oval form, all around perfect!
And indeed wow, those things are heavy!
Once I brought it home I of course wanted to experiment with it and see what all the fuss was about. Only thing I could think of making in it: curry stews.
Monday: curry stew
Tuesday: curry stew
Wednesday: curry stew
Thursday : curry stew
Friday: french fries (had a weak moment)
Saturday: can't remember
Sunday: CURRY STEW
Curry stews and I were having a moment there and let me tell you, this pot makes the softest and most unburnt stews ever. Never going back to my little average pot.
So here you have my favourite of all the curry stews I made last week, it's super warming and sweet, really filling and my ultimate comfort food from now on.
- 3 large sweet potatoes, peeled and cut into bite size pieces
- 4 large carrots, peeled and thinly sliced
- 1 sweet pepper, thinly sliced
- 1 diced onion
- 2 grated garlic cloves
- 2 large dates, chopped
- 200 ml of coconut milk (look for the ones with no additives in)
- 100 ml of water
- 1 tsp of cumin
- 1 tsp of cardamom
- 1 tsp of curcuma
- 1 tsp of ginger
- 2 tbsp of curry powder
- salt and pepper
- a glug of balsamic vinegar
- 1 tbsp of coconut oil
- handfull of coriander
- handfull of peanuts
For the crispy chickpeas:
- 1 tin of canned chicpeas (again, look for the one with no additives)
- glug of olive oil
- tbsp of paprika
- tbsp of cumin
- salt and pepper
- 2 tbsp of tamari
Start by adding the garlic, onion and coconut oil to a pot and add the spices. Stir well untill glazed. Add the carrots, sweet potato and pepper and mix until everything is coated and let fry for a minute or two. Add the coconut milk, water and dates and mix again. Let it simmer for about 20 min or untill the vegetables are completly soft. Add the balsamic vinegar and let simmer for 5 min.
Chopp the coriander and peanuts.
In a pan add the rinsed chickpeas with all the remaining ingredients. Mix until everything is evenly coated and let it fry off until golden and crispy.
Add everything to a bowl and DONE!