Sweet Potato and Chickpea Curry

25 mins
Serves 1
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Directions

  1. 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.
  2. 2Peel 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.
  3. 3Peel 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.
  4. 4Place the cooked sweet potato, coconut milk, vegetable broth, spices, salt and pepper into a food processor and process until smooth. Set aside.
  5. 5Place the cooked sweet potato, coconut milk, vegetable broth, spices, salt and pepper into a food processor and process until smooth. Set aside.
  6. 6Place the cooked sweet potato, coconut milk, vegetable broth, spices, salt and pepper into a food processor and process until smooth. Set aside.
  7. 7Finely 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.
  8. 8Finely 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.
  9. 9Finely 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.
  10. 10Add the garlic and chickpeas and sauté for a further 1-2 minutes.
  11. 11Add the garlic and chickpeas and sauté for a further 1-2 minutes.
  12. 12Add the garlic and chickpeas and sauté for a further 1-2 minutes.
  13. 13Pour 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.
  14. 14Pour 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.
  15. 15Pour 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.
  16. 16Serve hot and optionally garnish with coconut cream and fresh herbs. Serve with a choice of rice or toast.
  17. 17Serve hot and optionally garnish with coconut cream and fresh herbs. Serve with a choice of rice or toast.
  18. 18Serve hot and optionally garnish with coconut cream and fresh herbs. Serve with a choice of rice or toast.

Ingredients

  • 1 Large Sweet Potato
  • 1 Large Sweet Potato
  • 1 Large Sweet Potato
  • 1 Clove Garlic
  • 1 Clove Garlic
  • 1 Clove Garlic
  • 0.5 Brown Onion
  • 0.5 Brown Onion
  • 0.5 Brown Onion
  • 1 can Can (240g) Chickpea
  • 1 can Can (240g) Chickpea
  • 1 can Can (240g) Chickpea
  • 1 Tbsp Olive Oil
  • 1 Tbsp Olive Oil
  • 1 Tbsp Olive Oil
  • 2 cups Vegetable Broth
  • 2 cups Vegetable Broth
  • 2 cups Vegetable Broth
  • 1 cup Full-Fat Coconut Milk
  • 1 cup Full-Fat Coconut Milk
  • 1 cup Full-Fat Coconut Milk
  • 1 Tbsp Curry Powder
  • 1 Tbsp Curry Powder
  • 1 Tbsp Curry Powder
  • 0.25 tsp Ground Ginger
  • 0.25 tsp Ground Ginger
  • 0.25 tsp Ground Ginger
  • 0.25 tsp Smoked Paprika
  • 0.25 tsp Smoked Paprika
  • 0.25 tsp Smoked Paprika
  • 0.25 tsp Cayenne Pepper
  • 0.25 tsp Cayenne Pepper
  • 0.25 tsp Cayenne Pepper
  • 1 pinch Salt and Pepper
  • 1 pinch Salt and Pepper
  • 1 pinch Salt and Pepper
  • 1 cup Rice
  • 1 cup Rice
  • 1 cup Rice
  • 4 slices Toast
  • 4 slices Toast
  • 4 slices Toast
  • 0.5 cup Coconut cream
  • 0.5 cup Coconut cream
  • 0.5 cup Coconut cream
  • 1 handful Fresh herbs
  • 1 handful Fresh herbs
  • 1 handful Fresh herbs

Equipment

saucepanfood processorpan
Sweet Potato and Chickpea Curry | Clip Recipe