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Chickpea & Sweet Potato Curry


RECIPE BY SONJA & BASTI FROM @the.bitery

30 minutes is what it takes to make this delicious healthy curry meal. Curry recipes and variants are endless! Add crunchy vegetables, tofu, tempeh or other ingredients to make it your own!


Ingredients

2 can Chickpeas rinsed and drained

1 Sweet Potato large

1 can Coconut Milk

1 Onion chopped

1 Garlic Clove minced

3 tbsp Red Thai Curry Paste

Salt & Pepper to taste

Handful Fresh Coriander

Chilli Flakes optional

 

 

Instructions

1.Heat a large pan over medium heat

2.Peel and finely chop the onion and mince the garlic clove

3.Peel sweet potato and cut into about 2cm cubes, (Tip: The bigger the cubes the longer they take to cook.)

4.Once the pan is hot, add some oil to the pan and then add chopped onion and garlic. Sauté until onion is glassy. (Tip: If serving over freshly steamed rice, now is a good time to start preparing that)

5.Add curry paste and mix it well with the onion

6.Add coconut milk, sweet potato and chickpeas and stir well. Make sure all sweet potato cubes are well submerged in liquid so they cook fast

7.Bring to boil and once boiling, reduce the heat to simmer (medium low)

8.Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times

9.Salt and pepper to taste if necessary, then serve over steamed white rice, sprinkle with fresh chopped coriander and a little bit of chill flakes for extra spice

10. Enjoy!

 

 

Sonja & Basti are plant-based food enthusiasts, passionate about bringing real food, to real people, living real lives — all while having lots of fun in the process.

Explore more @the.bitery / www.thebitery.de

 


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