Sweet Potato and Pineapple Curry with Gluten-Free Chapatis

My love for spicy food is all down to my wonderful Mum! She has been feeding me spicy hot curries for as long as I can remember so when I get a craving for a spicy curry, instead of heading to the local Indian takeaway, this is my go-to guilt-free recipe! An unusual but tasty combination of sweet potato and pineapple paired with the heat of the chilli gives this curry a sweet twist. This super simple curry is packed with fresh veg (usually whatever left over in my fridge!), this is a dish where you are guaranteed to see me heading back for seconds to dip in any left over chapatis, and why not, its guilt-free!

Ingredients: 
(For the Curry - Serves 4)

- 2tablespoons of Korma Paste

Top Tip: Curry pastes are much tastier home made and are quick and easy to prepare when you have a well stocked pantry! For this Korma Paste put 2 cloves of Garlic (Peeled), a thumb size knob of Ginger (Peeled), a small bunch of Coriander, 2 fresh Green Chilli's, a tablespoon of Tomato Purée, a teaspoon of Garam Masala, 2 tablespoons of Ground Almonds, 3 tablespoons of desiccated Coconut, 2 tablespoons of Groundnut Oil and finally 2 teaspoons of both Coriander Seeds and Cumin Seeds tossed in a dry pan and crushed. Whiz it all together for a few minutes and hey presto!

- 2x Sweet Potatoes (Peeled and Diced)
- Half a small Pineapple (Peeled and Diced)
- 1x 400gram tin of Coconut Milk
- Coriander to Garnish

Then whatever vegetables you fancy! I usually use Green Beens, Peppers, Aubergines and Beef Tomatoes, but really anything goes!

(For the Chapatis)
- 1x cup of Gram Flour (Chickpea Flour)
- 1tablespoon of Sunflower Oil
- 1tablespoon of Milk
- 1tablespoon of Water
- 1teaspoon of Onion Powder
- 1/4teaspoon of salt

Method:

1) Fry the Korma Paste in a glug of oil over a medium heat for a few minutes in a large saucepan.

2) Add the Coconut Milk, Sweet Potato, and a little water so all the Potato is covered, then simmer gently on a low heat for about 15 minutes until its tender.

3) Meanwhile, grab a large bowl and combine all of the ingredients for your chapatis, using a fork at first then kneading with your hands until you have a smooth dough (if the mixture is to dry add more water a bit at a time.

4) Divide the mixture into eight, and then roll into balls before rolling out into circles on a lightly floured surface, around 10cm in diameter and a few millimetres thick.

5) Now back to your curry, adding the rest of your veg and keep on the heat until cooked, adding more water if required.

6) While the curry is finishing off, put a frying pan on a hot stove. Place the chapatis in one by one, cooking for around 4 minutes on each side. After the first flip the chapatis should 'puff up' in some places! (You can place the cooked chapatis in the oven on a low heat to keep them warm)

7) Once all the chapatis are cooked, finish your curry with a sprinkle of fresh coriander and enjoy!

And thats it! This healthy curry will kerb those cravings for a fatty curry and is a perfect dish to double up on the ingrediants and cook to share with friends! When I made this for my Mum for the first time, she came to the conclusion that she had taught me well, enjoy!

Charlotte x