On the way home from Toronto today, I started thinking about what I wanted for dinner. I was longing for something healthy, homemade, and sensible after a few days of over-indulging in hotel and restaurant food whilst I was away in the big city.
This simple curry is something I make routinely. It’s quick, healthy, tasty, incredibly inexpensive, and full-flavoured. It’s adaptable too – you can add cooked cubed eggplant, chopped tomatoes, a bit of yogurt, some chopped cilantro… or not. You can serve it with steamed Basmati or any other kind of rice – or just with warmed naan.
This is a little glimpse of Toronto where I was holed up in a beautiful hotel, working. It’s fantastic having a hotel room to work from. No cleaning, no laundry, no pets, no grocery shopping, no cooking. The sun was shining. The sky was blue. There was music in the streets. And this was the view out my window…
The church – historic Holy Trinity Anglican – is tucked in a little back corner surrounded by massive modern buildings. On Mondays it has free lunchtime concerts. On the side is a sad, poignant memorial to the street people who have died in Toronto. There are 700+ names on that list. These people may have been homeless but thanks to this church – they are not nameless.
This lovely old building below is adjacent to Holy Trinity and was the home of the Reverend Henry Scadding between 1862 and 1901. Rev’d. Scadding is said to still visit the old church from time to time. He wasn’t there while I visited.
But enough about Toronto. Back to the curry. When you fly through the door like I did at 6:00pm tonight – starving and wanting home cooking in a hurry – this is the ticket.
The only downside is that unlike me, Lola doesn’t like vegan curries. She’s been away visiting her godmother – who spoils her with prime extra old cheddar and steak. So tomorrow night, I’m doing something special for Lola. And maybe I’ll let her blog for a change too.
Chickpea and Sweet Potato Curry
- 1 large onion, diced
- 2 tbsp olive oil
- 2 tbsp Patak’s Madras hot curry paste
- 1 can of chickpeas drained and rinsed (or 1 & 1/2 cups of chickpeas, cooked)
- 1 large sweet potato, cooked, peeled and diced
Saute the onion in the olive oil until onion is tender. Add the curry paste and stir until the paste is melted and distributed. You can obviously use whatever curry paste you like but Patak’s is FABULOUS. Stir in the chickpeas and sweet potato and continue stirring occasionally and gently while warming through over medium heat for about 5-6 minutes.