293. Sweet potato & chickpea curry
Sweet Potato and Chickpea Curry
Serves 2-3
1 Tbsp coconut oil
1 onion
1 garlic clove
1 large sweet potato
1 can chickpeas
1 can coconut milk
3 Tbsp coconut chips
1-2 Tbsp medium curry powder
1 tsp turmeric
1 tsp cinnamon
salt and pepper to taste
optional: star anise, cinnamon stick, 3-5 cardamom pods
Melt a tablespoon of coconut oil in a medium pot or pan. Chop an onion and one garlic clove. Add to the pan and let fry over a medium heat for 2-3 minutes. In the meantime, peel and cube a sweet potato. Add to the onions along with coconut chips, curry powder, turmeric, cinnamon (and whole spices if you are using them). Drain a can of chickpeas, add to the pan, stir and let fry for a minute. Shake a can of coconut milk, open and pour over the vegetables. Stir and let simmer for 15-20 minutes (or until the sweet potato pieces are soft). Season with salt and pepper. Serve with brown rice or quinoa, sprinkled with coriander leaves.
Serves 2-3
1 Tbsp coconut oil
1 onion
1 garlic clove
1 large sweet potato
1 can chickpeas
1 can coconut milk
3 Tbsp coconut chips
1-2 Tbsp medium curry powder
1 tsp turmeric
1 tsp cinnamon
salt and pepper to taste
optional: star anise, cinnamon stick, 3-5 cardamom pods
Melt a tablespoon of coconut oil in a medium pot or pan. Chop an onion and one garlic clove. Add to the pan and let fry over a medium heat for 2-3 minutes. In the meantime, peel and cube a sweet potato. Add to the onions along with coconut chips, curry powder, turmeric, cinnamon (and whole spices if you are using them). Drain a can of chickpeas, add to the pan, stir and let fry for a minute. Shake a can of coconut milk, open and pour over the vegetables. Stir and let simmer for 15-20 minutes (or until the sweet potato pieces are soft). Season with salt and pepper. Serve with brown rice or quinoa, sprinkled with coriander leaves.
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