Sweet Potato and Chickpea Curry |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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this is the first time that I’ve given this out…everyone wants it but no one gets it, until now….enjoy! Tips: * reduce fat by using olive oil spray instead of peanut oil * bake potatoes in microwave for quick cooking * serve with brown rice, lentils, meat curry Ingredients:
1 brown onion, diced |
3 tablespoons tandoori paste |
2 medium tomatoes, diced |
1 tablespoon olive oil (for cooking, you can use peanut oil for more flavour) |
1 1/2 medium sweet potatoes, diced |
1 1/2 medium white potatoes, diced |
200 g chickpeas, from can drained |
3/4 cup light coconut milk |
1 bunch fresh coriander |
1 teaspoon cumin powder |
1 teaspoon ground coriander |
1/2 teaspoon garam masala |
1 teaspoon vegetable stock powder |
2 garlic cloves |
1 pinch chili powder, to taste |
1 pinch curry powder, to taste |
Directions:
1. Saute onion and spices (onions must be clear) in peanut oil.
2. Add tandoori paste and mix until fragrant.
3. Add potatoes and stir-fry until cooked or golden.
4. Stir in chickpeas, tomatoes, coconut milk, vegie stock and chilli.
5. Simmer.
6. Add fresh coriander at end.
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