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.
Ingredients
- 1 tablespoon coconut oil
- 1 ½ tablespoon red curry paste
- 1 small sweet potato peeled and diced
- 1 cup vegetable stock
- 14 oz can coconut milk shake it well
- 4 teaspoon fish sauce
- 2 teaspoon sugar
- 2 teaspoon lime juice
- ½ head cauliflower cut into small florets
- 14 oz can chickpeas
- 2 cup baby kale
Instructions
- 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.