NAMASKARA

I swear it's not laziness, but this post also includes copious amounts of silverbeet.  The contentious issue of its oversupply in the garden warrants as many cooking ideas as possible - especially when my friend recently recited to me "silverbeet, one of the great underrated". Very poetic.

For those that think a curry isn't filling unless it has meat in it - think again. Foods such as potatoes, chickpeas, lentils, kumara and spinach can help fill the hunger gap and add delicious dimensions to a curry.  I am not going to kid you, this recipe was completely fabricated in my head while peering into the abyss of the spice cupboard. Imagine my surprise when it turned out to be delicious and I not only had seconds and thirds, but fourths as well (quite the normal thing for this girl to do really).  This is one of dishes you can chop and change as you please - add to, subtract from, intensify or even dull down (for those friends of yours that have an uneducated palate).

curry from the spice abyss

  1 medium sweet potato, cubed

  5 silverbeet leaves, washed and sliced

  400g tin crushed tomatoes

  400g tin chickpeas, drained and washed

  400ml vegetable stock

  2tsp (heap) garam masala

  1tsp (heap) ground coriander

  1tsp (heap) ground cumin

  1tsp (heap) smoked paprika

  1tsp ground chilli

  1tsp (heap) tumeric

  3 garlic cloves, crushed

  4tbsp olive oil

  20g butter

  sea salt

Heat oil and butter in a wok and fry garlic until softened.  Add garam masala, coriander, cumin, paprika and chilli and heat until spices and oil form a paste and become fragrant.

Add tomatoes, sweet potato, chickpeas, stock and salt and cook on low heat, stirring occasionally, for 30 minutes or until sweet potato is cooked and softened.  If curry becomes too thick add water as needed.

Add silverbeet and stir through until wilted.

Serve with brown rice and a dollop of natural unsweetened yoghurt.