Vegan Sweet Potato and Chickpea Curry
Course Main Course
Cuisine International, Thai
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
INGREDIENTS
INSTRUCTIONS
source : http://greenhealthycooking.com
Course Main Course
Cuisine International, Thai
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
INGREDIENTS
- 1 small onion
- 1 clove garlic
- 2 cups cooked chickpeas (preferably home cooked)
- 1 large sweet potato
- 1 can coconut milk
- 2 Tbsp red Thai curry paste
- Salt (if necessary)
- Pepper (if necessary)
- fresh coriander (optional)
- chilli (optional)
- A 6-ingredient Vegan Sweet Potato and Chickpea Curry prepared in only 30 minutes. Does the world need anything else to be happy?
INSTRUCTIONS
- Heat a large sauce pan over medium heat.
- Peel and finely chop onion and feel and crush garlic.
- Peel sweet potato and cut into about 3/4" (2cm) cubes, the bigger the cubes the longer they take to cook. Make sure they are no bigger than 3/4".
- Once hot, add a splash of flavorless oil to the pan and then add chopped onion and garlic. Sauté until onion is translucent.
- (If serving over freshly steamed rice, now is a good time to start preparing that)
- Add curry paste and mix well.
- Add coconut milk, sweet potato and chickpeas and stir well. Make sure all sweet potato cubes are well submerged in liquid so they cook fast.
- Bring to the boil and once boiling reduce heat to constant simmer (medium low).
- Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times.
- Salt and pepper to taste if necessary, then serve over steamed white rice, sprinkle with fresh chopped coriander and a little bit of chopped chilli for extra spice.
source : http://greenhealthycooking.com