Belazu x TCC Sweet Potato, Chermoula and Chickpea Curry

10 min
35 min
Belazu x TCC Sweet Potato, Chermoula and Chickpea Curry


  • A medium saucepan or sauté pan with a lid works best for this recipe, but a frying pan with a lid will work too. Place on a medium to high heat and add 75ml olive oil and when hot, add the diced onion, garlic, ginger and curry leaves. Season with salt and stir so that everything is coated in oil. Cook for around 10-12 minutes at a constant sizzle, stirring occasionally, so that the onions are sweet, softened and lightly caramelised. You may need to turn the heat down to prevent them burning, as the moisture gradually evaporates.

  • Add the chermoula and half the chopped chilli, you can adjust the amount of chilli to your taste. Stir and cook for 2 minutes to release the flavour from the Chermoula.

  • Add the chickpeas, along with a splash of their liquid, the sweet potato and the cavolo nero. Season with salt and pepper, add a splash of water then stir everything so that it is coated with the Chermoula. Cover with a lid and set the heat to medium so that everything cooks at a gentle simmer. 

  • Whilst the curry is cooking, make the rice. Place the rice in a small saucepan and pour over 300ml of boiling water. Season with a few pinches salt and bring to the boil, thenturn down to the lowest setting and cover with a lid or some baking paper and a plate. Cook for 20 minutes then turn off the heat.

  • Once the rice is on, make the charred onions to serve on top of the curry. Place a small frying pan on a high heat. Place the sliced onion in small bowl, add 15ml (1tbsp) olive oil and season with a pinch of salt. Add the onion to the pan and cook for around 3 minutes then turn the heat down to between medium to high and cook for another 3 minutes. The onions want to be singed and charred, but not completely burnt, with a dark caramelised flavour and still have a little bit of bite to them. Remove from the pan and set aside.

  • Remove the lid from the curry and use a knife to check that the sweet potato is tender and cooked. If not, cook for a few minutes more. Add the yoghurt and stir to combine. Bring up the heat so the yoghurt begins to simmer. The curry doesn’t need to be swimming in sauce, but if it looks a bit dry then add a little water. Taste and season with more salt and pepper as you think necessary.

  • To serve, divide the rice between plates or bowls, then spoon the curry on top. Sprinkle some of the charred onions, remaining chopped chilli, black onion seeds and fresh coriander on top of each portion and add another spoonful of yoghurt if you wish.

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