Sweet Potato, Chickpea and Coconut Curry
My sweet potato, chickpea and coconut curry is spicy, comforting & nourishing - the coconut milk adds creaminess to this is sweet, savoury and spicy curry.
Ingredients
For the curry paste
- 1 tsp coriander seeds
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp chili flakes
- 3 garlic cloves
- Inch of ginger
- 1/2 cup coriander stalks
- 1 tbsp olive oil
For the curry
- 1 tbsp olive oil
- 1 onion sliced
- 4 to matoes chopped
- 1 can of organic chickpeas
- 2 sweet potatoes chopped into cubes
- 2 cups mushrooms roughly chopped
- 1 can organic reduced fat coconut milk
- 1-2 cups water
- 1-2 cups water
- 2 cups spinach
- 1 cup coriander
- 1/4 cup crushed peanuts
- Juice 1/2 lime
- Sea salt
- Black pepper
Instructions
To make the curry paste
- pop all the paste ingredients into the mini chopper and blitz until you get a smooth paste.
To make the curry
- Fry the onion in the oil for approx 3 minutes until they have softened a little, then add the paste to the pan and cook for a further 3 minutes (add a little water if the paste is sticking to the pan).
- Next, add in the chopped tomato and cook for 10 minutes until the tomatoes have reduced down. Once the tomatoes are soft, add in the coconut milk, water, sweet potatoes and mushrooms.
- Simmer for 20 minutes or until the sweet potato is soft, then pop in the chickpeas, coriander and spinach.
- Once the spinach has wilted, season and stir in 3/4 of the crushed peanuts, lime juice, salt and pepper.
- To serve, sprinkle with the coriander, peanuts and chilli (optional).
Notes
4 servings