
Yam and Chickpea VindalooRecipe by Chef Michael Williams Prep time 25 mins Cook time 25 mins Ready in 50 mins Pre-made curry pastes can give you a big head start in adding flavour to your cooking. As you can see below, this is a very minimal ingredient recipe yet this dish is bursting with flavour. Serve this like a stew all by itself, or over top of rice or another grain. Ingredients 2 tablespoons coconut oil 1 medium red onion (large dice) ¼ cup Patak’s Vindaloo paste 1 – 798 ml can of tomatoes (no salt added) 1 medium yam or 2 - 3 cups (¾ inch dice) 1 – 398 ml can of chickpeas (drained) 1 cup coconut milk (not light) 1 bunch of spinach (chopped) Salt to taste Directions Preheat a large pot on medium heat. Once hot, add the oil and then the onions. Sauté, stirring regularly until onions begin to brown. Add the Vindaloo paste and sauté for another 2 minutes, stirring constantly. Now you can toss in the tomatoes, give a good stir and bring to a simmer. Add the yams and chickpeas and simmer until tender. Stir in the coconut milk, and then remove the pot from the heat and stir in the spinach until it wilts. Have a taste and add a little salt until just right, then serve by itself or over top of rice. Variations Additional veggies are welcome. Peppers, zucchini and eggplant would be a good place to start.

Yam and Chickpea VindalooRecipe by Chef Michael Williams

Prep time 25 mins
Cook time 25 mins
Ready in 50 mins

Pre-made curry pastes can give you a big head start in adding flavour to your cooking. As you can see below, this is a very minimal ingredient recipe yet this dish is bursting with flavour. Serve this like a stew all by itself, or over top of rice or another grain.

Ingredients

2 tablespoons coconut oil
1 medium red onion (large dice)
¼ cup Patak’s Vindaloo paste
1 – 798 ml can of tomatoes (no salt added)
1 medium yam or 2 - 3 cups (¾ inch dice)
1 – 398 ml can of chickpeas (drained)
1 cup coconut milk (not light)
1 bunch of spinach (chopped)
Salt to taste

Directions

Preheat a large pot on medium heat. Once hot, add the oil and then the onions. Sauté, stirring regularly until onions begin to brown.
Add the Vindaloo paste and sauté for another 2 minutes, stirring constantly.
Now you can toss in the tomatoes, give a good stir and bring to a simmer.
Add the yams and chickpeas and simmer until tender.
Stir in the coconut milk, and then remove the pot from the heat and stir in the spinach until it wilts.
Have a taste and add a little salt until just right, then serve by itself or over top of rice.

Variations

Additional veggies are welcome. Peppers, zucchini and eggplant would be a good place to start.