I have adapted this from the original by the Bosh team to be oil free and coconut milk/cream free. When trying to reverse heart disease it is important to cut out all nuts and high saturated fat products such as coconut oil and and coconut milk. I substitute the coconut milk with soya milk and a teaspoon of coconut flavouring essence.

Time: Approximately 1hr

Ingredients – Tikka pieces

700g Sweet potatoes
1 Tsp turmeric

Ingredients – Tikka sauce

1 Tbsp Low sodium tamari or soy sauce + 2 tbsp water for sautéing
1 Red onion, finely chopped
5-6cm piece of fresh ginger
5 Garlic cloves
1 Fresh chilli
4 Cherry tomatoes
20g coriander, chopped including the stems
2 Tbsp nutritional yeast
2 Tsp garam masala
1 Tsp ground coriander
1 Tsp cumin
1 Tsp smoked paprika
1/2 Tsp sea salt
Pinch of fenugreek
Pinch of turmeric
500ml water

Ingredients – Remaining recipe

1 Tbsp Low sodium tamari or soy sauce + 2 tbsp water for sautéing
15g coriander
1 Fresh chilli
2 Bell peppers
400ml soya milk
1 Tsp coconut essence/extract
Juice of 1 lemon
Good pinch of black pepper

Method:

1 – Put the oven on to pre heat at 200 degrees C. Peel and chop the sweet potatoes into roughly 2cm cubes. Lay them out on a baking tray lined with baking parchment. Sprinkle over the turmeric, then move the pieces around with a spoon or your hands to make sure all the pieces are covered with a good amount of the turmeric. Pop in the oven for 20mins. Remove then set aside.

2 – Next make the sauce. Peel (using the back of a teaspoon), then grate the ginger into a small bowl. next peel and crush the garlic and put in the bowl with the ginger. Add in a tablespoon of water and mix into a nice ginger garlic paste.

3 -Finely chop the chilli (remove the seeds if you prefer a milder curry), and roughly chop the coriander including the stems.

4 – Put the water and low sodium tamari/soy sauce into a large saucepan or wok over a medium heat. Add the garlic and ginger paste and cook, stirring all the time for around 1 minute.

5 – Ad the rest of the ingredients and spices for the sauce and half of the 500ml of the water. Turn up the heat and bring to a simmer. Reduce the heat again and let it bubble away for around 10 minutes until the 250ml of water is almost completely gone.

6 – Pour over the rest of the water, and stir well. Remove from the heat, then pour into a food processor and blend until smooth. ( If sauce is a little bitty, it is fine). Set aside.

7 – Prepare the rest of the curry. Separate about half of the leaves from the 15g of fresh coriander and set aside. Finely chop the rest of the leaves and stems. Finely chop the chill (remove seeds for milder curry), then cut the peppers into chunks.

8 – Add the water and tamari/soy sauce to the same pan/wok you made the sauce in over a medium heat. Add in the coriander, chilli and peppers and cook for 3mins stirring often.

9 – add the teaspoon of coconut essence to the soya milk and stir well, then pour into the pan, then stir. Add in the blended sauce and stir again until it is well combined. Add in the sweet potatoes and mix together well

10 – Add in the lemon juice and a good pinch of black pepper and simmer for around 10mins, stirring often.

11 – Serve with brown rice or buckwheat, with some salad leaves and garnish with the rest of the coriander leaves.