Sweet Potato Chickpea Curry
This is THE MOST beautiful homemade sweet potato chickpea curry! Made using the flavours of Thailand, this curry is tied together with a gorgeous, coconut milk base. This is an easy, healthy vegetarian dinner which is also gluten-free and vegan-friendly with a few substitutes.
- 1 tbsp coconut oil
- 1 1/2 tbsp red curry paste
- 1 small sweet potato peeled and diced
- 1 cup vegetable stock
- 14 oz can coconut milk shake it well
- 4 tsp fish sauce
- 2 tsp sugar
- 2 tsp lime juice
- 1/2 head cauliflower cut into small florets
- 14 oz can chickpeas
- 2 cup baby kale
Heat coconut oil in a large Dutch oven over medium to high heat until melted. Stir in curry paste for 1 minute until fragrant - be careful that it doesn't spit on you!
Add in diced sweet potato, and stir until the sweet potato is covered in the paste.
Add vegetable stock, coconut oil, fish sauce, lime juice and sugar. Bring to a boil, reduce heat and simmer for 40 minutes.
Add cauliflower and simmer 10 minutes.
Add chickpeas and simmer a further 10 minutes until cauliflower is cooked through. Stir through baby kale until it has wilted.
Serve with naan, brown rice or quinoa.
Calories: 427kcalCarbohydrates: 35gProtein: 10gFat: 29gSaturated Fat: 24gSodium: 1049mgPotassium: 910mgFiber: 9gSugar: 9gVitamin A: 8985IUVitamin C: 79.6mgCalcium: 137mgIron: 4mg