After a very busy week at the cafe I fancied trying something new that was relatively easy to make, and yet filling and tasty. I’m a big fan of Moroccan cuisine and this recipe is one I have modified to take into account the glut of sweet potatoes I had in my fridge! This also worked well with some smoky tomato chutney and flatbread.
4 sweet potatoes, peeled and cubed
1 red and 1 orange pepper, deseeded and roughly diced
1 medium aubergine, cubed
2 carrots, peeled and chopped
2 onions, chopped
1 green chilli, finely chopped
8 tbs olive oil
3 cloves garlic, minced
1 tbs medium curry powder
1 tsp ground cinnamon
1 tbs sea salt
1 tsp cayenne pepper
2 tsp sweet smoked paprika
1 x 400g tin chickpeas, drained
4 tbs flaked almonds
1 courgette, sliced
2 tbs sultanas
300ml orange juice
1. Gently heat half of the oil in a large saucepan and add the sweet potato cubes, the aubergine, peppers, carrots, onion and chilli. Gently sauté for 5 minutes, stirring regularly.
2. In a separate smaller saucepan add the remaining oil and the garlic, curry powder, cinnamon, cayenne, paprika, salt and pepper and again gently sauté for 5 minutes, ensuring the spices do not burn.
3. Add the spice mixture to the vegetables then add the chickpeas, almonds, courgette, sultanas and orange juice. Stir well, then cover the pan and simmer gently for 15-20 minutes.
4. Garnish with freshly chopped coriander and serve with freshly cooked rice, flatbreads and chutneys.