Sweet Potato Curry (Print Version)
# Ingredients:
01 -
1 onion, peeled.
02 -
4 garlic cloves, peeled.
03 -
1 piece of ginger, skinned.
04 -
1 small red chili.
05 -
1 tablespoon of coconut oil.
06 -
1 teaspoon of ground cumin.
07 -
1 tablespoon of curry powder.
08 -
1 large sweet potato.
09 -
14 oz (400 ml) coconut milk.
10 -
1 jar of chickpeas.
11 -
A big handful of kale or baby spinach.
12 -
Fresh cilantro.
13 -
Salt and freshly ground black pepper.
# Instructions:
01 -
Chop up the onion, garlic, ginger, and chili. Throw everything into a blender and blitz until smooth.
02 -
Heat the coconut oil in a pot or pan. Stir the blended paste for about 10 minutes. Toss in the cumin and curry powder, cooking them for 1-2 minutes more.
03 -
Drop in the sweet potatoes, coconut milk, and drained chickpeas. Add salt and pepper. Let it simmer for 15-20 minutes until the sweet potatoes soften.
04 -
Mix in the kale or spinach and let it cook for another 5 minutes.
05 -
Dish it up with rice, sprinkled with chopped cilantro on top.
# Notes:
01 -
This vegan curry packs protein from chickpeas and a burst of vitamins from the greens.
02 -
Can be made ahead and reheated on low heat.