Chickpea & sweet potato curry
This curry is hearty, flavoursome and an easy recipe to follow. It freezes well and keeps well in the fridge if you would like to make it prior to eating it. The coconut cream adds a rich satisfying flavor and the chickpea/sweet potato combination is perfection.
I make this dish at least once a week (my poor family), but no-one has complained, yet. It is the perfect recipe to 'hide' vegetables in if your kids are fussy eaters. It is delicious with added chicken too. It can be served with (brown) rice, spelt, buckwheat or quinoa.
- 1 onion, chopped
- 2 C chickpeas, cooked
- 2- 3 large sweet potatoes
- 1 can coconut milk
- 2 cloves garlic
- 1 Tbsp coconut oil
- 1 lemon
- 2 Tbsp curry powder, of your choice
- 3 C baby spinach
- Salt & pepper
- fresh coriander
- Roast the sweet potatoes prior to starting this recipe. I roast the sweet potatoes whole with a drizzle of olive oil, salt and pepper. I then remove the skin and chop into bite sized chunks
- In a large pan sauté the coconut oil and garlic. Then add the chopped onions and sauté for 5 minutes. Add the curry powder and crushed pepper and cook for an additional 1 - 2 minutes. This will help release the aromas in the spices.
- Add in the coconut milk and chickpeas. Bring to a gentle simmer and cook for 10 minutes. Then add the chopped sweet potatoes. Lastly, add in the lemon juice and spinach and cook for 1 minute more or until the spinach leaves are lightly wilted. Taste, season with salt and pepper and serve warm.
- Top with roughly chopped fresh coriander before serving.
* This recipe has been slightly adjusted but it was taken from withfoodandlove.com