Breville the Smart Temp Instruction Booklet page 28

CURRy
CHICKPEA & SWEET POTATO
CURRy
Serves 6-8
INGREdIENTS
400g dried chickpeas
2 tablespoons oil
2 large red onions, sliced
4 cloves garlic, finely chopped
4cm piece ginger, finely grated
1 cinnamon stick
1 teaspoon ground chilli powder
3 teaspoons ground coriander
3 teaspoons ground cumin
1 tablespoon brown mustard seeds
2 x 400g cans diced tomatoes
3 cups vegetable or chicken stock
2 teaspoons brown sugar
Salt and pepper to taste
600g sweet potato cut into 2cm pieces
¾ cup coconut milk
1 cup chopped fresh coriander
METHOd
Place chick peas into a large bowl, cover
1.
with cold water, cover with plastic wrap
and leave overnight to soak.
Heat oil in a non-stick pan. Cook onion,
2.
garlic and ginger over a medium heat for
5 minutes or until softened.
Add spices and cook a further 3 to
3.
4 minutes, stirring occasionally,
until spices are fragrant. Transfer to
removable crockery bowl
Add diced tomatoes, stock, sugar, salt
4.
and pepper. Bring to the boil.
Rinse chick peas well under cold
5.
running water, Drain, add to removable
crockery bowl and mix well.
Cover with lid and set on LOW 4-5,
6.
MEDIUM 3-4, HIGH 2-3 hours, or until
chickpeas are tender.
Add sweet potato and mix well. Cover
7.
with lid and cook a further 1 to 2 hours
or until and sweet potato is cooked.
Just before serving stir through coconut
8.
milk and chopped coriander.
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