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Sweet Potato and Chickpea Curry
Cook Time: 1 hr,5 mins
Ingredients
Curry
- 3 tablespoons coconut oil
- 1 large onion
- 2 large sweet potatoes, diced
- 6 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 2 teaspoons coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 ounces red curry paste
- 2 tablespoons roasted red chili paste
- 26 ounces full fat coconut milk, 2 13 oz cans
- 2 cups chicken broth
- 13 ounces can chickpea, drained and rinsed
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar, (optional)
- fresh cilantro, to garnish
Directions
- Add coconut oil and onions to a large dutch oven and cook onions until caramelized, about 10-15 minutes.
- Then add garlic and ginger, cook until fragrant, about 1 minute.
- Add all the spices, curry paste, and chili paste, stir constantly for 2-4 minutes or until spices are fully toasted, be sure not to burn spices
- Add remaining ingredients, and simmer for 30-45 minutes, add water if it thickens too much
- Enjoy over rice and topped with cilantro, lime wedges, chopped roasted peanuts (optional)
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