This quick and delicious curry is packed full of flavour. ⠀
The heat from the Goan spices and ginger, crunch from mealworms against the soft sweet potato and chickpeas, bound together by cool and creamy coconut milk. Get a mouthful of that with fluffy white rice – banging. 👌
Serves: 2 Portions
10g Goan spice mix
1 sweet potato - diced
2 tbsp olive oil
1 tbsp ginger
1 red onion - diced
1 clove garlic - fine chopped
1 tsp turmeric
1 tbsp tomato puree
20g Tamarind paste
1 tin chickpeas
1 tin coconut milk
handful of spinach
200g basmati rice
1. ROAST POTATOES | 20mins
Start cooking rice.
Place the sweet potatoes, Goan spice mix and 1 tbsp of olive oil in a baking tray and roast at 200C fan/220C/gas7 for 15 mins or until soft.
2. PREPARE SAUCE | 10mins
In a pan sweat the onion, garlic and ginger until softened.
Then add in the tomato puree, tamarind paste and turmeric and cook for a few minutes.
Add in the coconut milk and bring to a simmer.
3. ADD BUGS | 10mins
Once the sweet potato is cooked, mix in the drained chickpeas and mealworms and return to the oven for around 10 mins, or until the mealworms become crispy.
4. PLATE | 5mins
Add the contents of the roasting tray to the saucepan, with a handful of spinach. Stir until all combined and the spinach has wilted.
Serve in a bowl with the cooked basmati, and garnish with chopped coriander and flaked almonds.
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