Sweet Potato + Chickpea Coconut Curry

 
Sweet potato chickpea coconut curry

 

 

Print Recipe
Sweet Potato + Chickpea Coconut Curry
Sweet potato chickpea coconut curry
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Sweet potato chickpea coconut curry
Instructions
  1. In a large saucepan, heat the mustard seeds until they start to pop. You can use a little coconut oil if you like, but I was keeping this oil free so I went without (and just kept a good eye on them so they didn’t burn). Once they begin to pop add in the turmeric, cardamom and curry powder and stir for a minute.
  2. Add in the onion and garlic and cook for 3-5 minutes. If you’re not using oil just stir regularly so it doesn’t burn. Add in the sweet potato, tinned tomato and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are tender.
  3. Stir in the chickpeas and coriander and cook for another 5 minutes. Season with the salt, black pepper and lime.
  4. Serve with rice, quinoa, naan and/or mint yoghurt and garnish with coriander. Curry can be stored in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

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