Directions
- 1Peel and dice the sweet potato. Place into a saucepan of water and bring to a boil. Reduce heat to medium and cook for 15 minutes, or until tender. Remove from heat and drain.
- 2Place the cooked sweet potato, coconut milk, vegetable broth, spices, salt and pepper into a food processor and process until smooth. Set aside.
- 3Finely dice the onion and garlic and drain the chickpeas. Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 2-3 minutes.
- 4Add the garlic and chickpeas and sauté for a further 1-2 minutes.
- 5Pour in the sweet potato blend and stir. Reduce heat to low to medium and allow to cook for 10-15 minutes, stirring regularly, or until the curry has thickened. Remove from heat.
- 6Serve hot and optionally garnish with coconut cream and fresh herbs. Serve with a choice of rice or toast.
Ingredients
- 1 Large Sweet Potato
- 1 Clove Garlic
- 0.5 Brown Onion
- 1 can Can (240g) Chickpea
- 1 Tbsp Olive Oil
- 2 cups Vegetable Broth
- 1 cup Full-Fat Coconut Milk
- 1 Tbsp Curry Powder
- 0.25 tsp Ground Ginger
- 0.25 tsp Smoked Paprika
- 0.25 tsp Cayenne Pepper
- 1 pinch Salt and Pepper
- 1 cup Rice
- 4 slices Toast
- 0.5 cup Coconut cream
- 1 handful Fresh herbs
Equipment
saucepanfood processorpan
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup