Shazeats
Jul 5, 20181 min
This deliciously flavored, aromatic vegetarian curry is absolutely filling and keeps you salivating for more but at the same time it is completely satisfying.
Ingredients
1 tbsp coconut oil
1/2 tsp whole cumin
1/2 tsp mustard seeds
2 dry red whole chillies
Few curry leaves
2 peeled and crushed garlic cloves
1/2 peeled and diced onion
2 tsp ground cumin
2tsp ground coriander
2tsp paprika
1/2 tsp tumeric
1 tsp @woolworths_sa Curry powder
1 finely chopped green chilli
1/2 lemon squeezed
2 chopped tomatoes
1/2 tin light coconut milk
400g cubed sweet potato
1 tin drained chickpeas
Chopped corriander
Instructions
1. Heat coconut oil in a medium pot and temper the mustard seeds, cumin seeds, dry red chillies and curry leaves over medium heat.
2. Add crushed garlic cloves and diced onion and fry, 5 minutes. Add ground cumin, ground coriander, 2tsp paprika, chopped and green chilli and lemon juice and cook, 5 minutes.
3. Add chopped tomatoes, coconut milk and cubed sweet potato. Bring to a simmer and cook, 30 minutes, or until the sweet potato is tender.
4. Add the tin drained chickpeas and season to taste, before stirring through a large handful fresh chopped coriander.
Serve with rice and a green salad and enjoy !!! Dishes and flat tray from @adamsdiscountcentre In Fourways
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