Chickpea and Sweet Potato Curry, Rice and Green Salad

July 5, 2018

 

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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