Years ago I would make pumpkin curry on a regular basis but I had a delicious sweet potato curry at Mildreds in London last week which inspired me to put this recipe together. I added chickpeas as an added protein boost.

I got a very special new toy for my birthday and I gave it it’s first work out on this recipe. I love my new Canon 45mm tilt shift lens. Thank you James xox

Sweet Potato Curry

1 tablespoons raw coconut virgin oil
1 red onion
thumb sized piece of ginger
1 garlic clove
2 tablespoons tikka masala curry paste
1 organic gluten-free vegetable stock cube
1 can organic coconut milk
1 large sweet potato
1 can chickpeas
1 cup cashew nuts
1/2 red chilli
coriander for garnish

Peel the garlic and ginger and grate over a heavy pan containing the coconut oil and chopped red onion.
Sauté over a medium heat for 5 minutes or until the onions are soft.
Add the coconut milk, curry paste and stock cube to the pan and stir well.
Dice the sweet potato into 3cm sized pieces and add to the pan.
Allow to simmer, with the lid on, over a low heat for 30 minutes or until the sweet potato is soft.
Add in the chickpeas and cashew nuts and simmer for a further 5 minutes.
Finely chop ½ the red chilli and stir through.
Garnish with fresh coriander and sliced red chilli.

I like to rotate the grains I cook with so today I used Millet. The protein content in millet is very close to that of wheat; both provide about 11% protein by weight.
Millets are rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten so is Celiac friendly.