Sweet potato and coconut chickpea curry
This Chickpea and sweet potato coconut curry was originally a bit of an experiment by our gorgeous Samantha Hadadi. Why not give it a try to find out what a tasty success it is.
Ingredients
Ingredients
- 1 can Chick peas
- 1 tsp Chilli flakes
- 1 tsp Chilli powder
- 1 can Chopped tomatoes
- 2 cloves Minced garlic
- 1 cup Co-yo coconut yogurt
- 1 can Coconut milk
- 1/2 tsp Cumin
- 1 bunch Fresh coriander
- 1 Lime
- 1 tbsp Lucy Bee coconut oil
- 1/2 tsp Minced ginger
- 1 Red chilli deseeded & chopped
- 1 Red onion peeled & finely diced
- 2 Sweet potatoes
- 1 tsp Turmeric
Instructions
Method
- Heat the coconut oil in a large pan, then add the onion and cook for a few minutes until softened. Add the garlic, chilli, ginger and spices, along with a good dose of salt and pepper, then stir well and fry gently for a further couple of minutes.
- Add in the tomatoes, chickpeas, coconut milk and sweet potato, stir and turn the curry down to a simmer. In the meantime, finely chop a small handful of the coriander stems, then stir those in too, before adding the juice of half a lime. Cover the curry with a lid for around an hour, stirring often and adding more seasoning and spices to taste (I usually add a touch more cinnamon and chilli flakes).
- Just before you’re ready to serve, stir through the Co-Yo, along with more lime and spices if desired. Serve scattered with coriander leaves and with boiled rice or Quinoa and enjoy!
Nutrition
Nutrition Facts
Sweet potato and coconut chickpea curry
Amount per Serving
Calories
455
% Daily Value*
Fat
31
g
48
%
Sodium
352
mg
15
%
Carbohydrates
31
g
10
%
Fiber
4
g
17
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
