Heat 2 tbsp oil in a large pot over a medium heat. Add 1 diced white onion and sauté for about 5 minutes until translucent.
Add 2 diced garlic cloves, a 1-inch piece of diced ginger, 1 tsp chopped chilli, 2 tsp dried thyme, 1 tsp turmeric, 2 tsp allspice, 2 tsp cumin and 1 tsp salt. Stir constantly for 3 minutes to toast the spices.
Pour in 400ml coconut milk, then add 2 large diced sweet potatoes and 400g tin chickpeas with their liquid. Stir well, turn the heat to medium-low and simmer for 30 minutes, until the sweet potato is tender but not mushy.
Serve with my quick rice and peas and a few pinkled onions on top.
More curry nights: my Balinese cauliflower and tempeh rendang and Thai red pheasant curry.
BIFF, BOSH, NOSH!
Smoky roast pumpkin, garlicky black beans and a zingy lime slaw piled into warm tortillas. A simple autumn veggie taco inspired by the taquerias of Santa Cruz, California, where a taco after a session at Pleasure Point is pretty much the law.
Biff's Tips Bulk poaching. To prep ahead, poach the eggs for just 2 minutes so the whites set, then drop them into cold water. They keep for up to 2 hours. Warm them in simmering water for 30 seconds to...
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