13 Feb Chickpea and sweet potato curry with an egg poached inside it
Habits are funny things. They aren’t easy to form, but they aren’t as difficult as they first appear either. Sometimes they are painstakingly hard to break and other times painstakingly easy, yet they are one of the most important things in life. A bad habit can be detrimental to our happiness just as a good habit can shape our life in the most wonderful way. I now can’t seem to get into the habit of blogging twice weekly, something that used to come very easily to me. Giving up eating processed sugar every day after the indulgences of Christmas is another habit I am trying hard to break and seems almost impossible to fully achieve. Although I am still eating sugar on most days, it’s getting less and less. As a result of breastfeeding my appetite is larger than normal (and it’s usually pretty big already), so I am replacing processed sugar with more of other foods. I am focussing on foods that can be more beneficial to Delfi, such as vegetables, fruits, grains and nuts, eating often and filling up so that I don’t have room left for evil sugar. As tends to be with new habits – each day is easier than the last and before you know it, what seemed impossible a few weeks ago becomes second nature. I learnt this from practising Kundalini yoga, which is all about habits, and just knowing this is enough to change your life. Nothing seems insurmountable anymore once you know. This curry is packed with all the good stuff. Some people say the spicy food can give the baby colic, other people say chickpeas and spinach are culprits, but I ate this for 2 days and Delfi was fine. Sweet potatoes are a super effective and healthy way to thicken curry, just make sure that they cook until they become mushy.
200g dried chickpeas, soaked overnight
2 sweet potatoes, peeled and chopped
1 tin of chopped tomatoes
2 garlic cloves
1inch of ginger, peeled and chopped finely
1 inch of turmeric, peeled and chopped finely
1 green chilli
1 tablespoon garam masala
3 tablespoons rapeseed oil
1 egg per person
Rice to serve
Using a pestle and mortar or a blender make a blend out of the onion, garlic, fresh ginger, turmeric, chilli, garam masala and the oil.
Fry this in a large pan for about 5min, adding a tiny bit of oil after a couple of minutes so that the spices don’t burn.
Add the chickpeas and cover with about an inch of water. Turn the heat down and simmer for about 20min, then add the sweet potatoes.
Simmer for a further 30min before adding the spinach and the chopped tomatoes. Cook for another 10min then season with plenty of salt.
Crack the eggs into the middle of the curry and cover the pan. Cook on a very low heat for about 3minutes. Serve with rice.