Sweet Potato & Chickpea Curry
Who says exotic can’t be easy? This is a vitamin-rich creamy curry that can be pulled together quickly for a mid-week meal. Refreshed with a kick of lime, and texture is added with a topping of roasted peanuts. Enjoy!
Ingredients
- 1 tbsp olive oil
- 2 shallots, thinly sliced
- 2 garlic cloves, grated
- 1 thumb-sized piece ginger, grated
- 3 tbsp Thai red curry paste
- 1 tbsp smooth peanut butter
- 500 g sweet potato, peeled and cut into chunks
- 400 ml can ‘lite’ coconut milk
- 200 g bag baby spinach
- 200 mL reduced salt vegetable stock
- 1 lime, juiced
- 2 handfuls fresh coriander, chopped
- Salt and pepper
- Cooked Basmati rice (or other low GI rice), to serve
- Dry roasted peanuts, to serve
- 400 g canned chickpeas
Instructions
- Melt 1 tbsp coconut oil in a saucepan over a medium heat. Add the shallots and cook until they begin to soften.
- Add garlic and ginger. Cook for 1 min until fragrant.
- Stir in Thai red curry paste, peanut butter and sweet potato and chick peas. Then add coconut milk and vegetable stock.
- Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
- Turn off the heat and stir through baby spinach and lime juice and season with salt and pepper.
- Serve over cooked rice, and sprinkle over a few dry roasted peanuts and fresh coriander.
