2 tablespoons vegetable oil or ghee
1 large onion, chopped
1 large red capsicum, chopped
1 teaspoon grated ginger
½ teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cinnamon
2 medium sweet potatoes, peeled and cubed
2 large tomatoes, peeled and chopped
1½ cups vegetable stock
2 tablespoons BBCC HEAVENLY HABANERO CHILLI SAUCE
juice of 1 lemon
2 cups cooked chick peas
2 tablespoons chopped flat leaf parsley
1 medium zucchini, cubed
¼ cup sultanas
2 tablespoons chopped coriander
BBCC RED CAYENNE CHILLI SAUCE
Heat oil (or ghee) in a pot over medium heat and add onion, capsicum, ginger and spices. Cook, stirring, for 5 minutes. Add sweet potatoes and cook an additional 2 minutes. Then add tomatoes, stock, chilli sauce, lemon juice, chick peas and parsley. Stir to combine and season with salt to taste. Turn heat down, cover and simmer for 20 minutes or until sweet potatoes are just tender. Add zucchini and sultanas and cook for an additional 5 minutes. Stir in coriander just before serving. Spoon curry over couscous and serve with red chilli sauce on the side.
If you need the meat, serve with roasted chicken or grilled lamb on the side.
Serve with a roasted capsicum salad made by combining roughly chopped roasted capsicum and fresh tomatoes, minced onion, garlic and parsley seasoned with salt, pepper, cumin and dressed with lemon juice and olive oil.