Sweet Potato Chickpea Curry
This curry became everyone’s favorite at the restaurant where I launched my plant based menu. It is very simple but so satisfying. Served with brown rice it’s one of the healthiest meals to have for dinner.
For oil free version, skip the oil and just add the the onions to a dry pan with a couple of spoons of water.
You can also add some spinach or kale at the and of cooking, to make it even more nutritious.
1 large sweet potato
1 400g can chickpeas
1 large white sweet onion
2 medium tomatoes
2 garlic cloves
thumb size piece of ginger
2tbs olive oil
1/2tsp curry powder
sea salt, pepper
1/2 coconut milk
brown rice to serve
Chop the garlic and ginger finely. Dice the onion. Peel the sweet potato and cut it into 2x2cm cubes. Cut the tomatoes into 1x1cm cubes. Drain and rinse the chickpeas under running cold water.
Heat the oil in a heavy bottom deep pan. Add the onions and sauté for few minutes until slightly golden. Add the garlic, ginger and spices and sauté until fragrant. Put the sweet potatoes in the pan add water, enough to cover all the potatoes. Season with salt and pepper. Bring it to a boil and let it cook for 10-15 minutes. Add the chickpeas, tomatoes and let it cook uncovered for 5-10 minutes. Once the potatoes are cooked through and starting to break slightly, add the coconut milk and adjust the seasoning. Bring it to a boil, add coriander and turn off the heat.
Serve immediately with warm brown rice.
Serves 4-6 ppl.
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