My sweet potato, chickpea and coconut curry is just the sort of thing I love to eat when I need something spicy, comforting & nourishing (perfect on a cold wintery Sunday).
My inspiration for this curry comes from Indian, Thai and West African cuisines, the addition of coconut milk adds creaminess to this is deliciously sweet, savoury and spicy curry and the crushed peanuts and lime give the curry a little West African twist.
The recipe is really adaptable, for example you could omit the coconut milk as a lighter but still super tasty curry.
I think this is great served with buckwheat or gram flour flatbreads and crunchy slaws, but is equally good with rice and dhal.
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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