Vegan Sweet Potato and Chickpea Curry

• Vegan
• Gluten free

• Produce

  • 2 cups Chickpeas, Cooked
  • 1 Chilli
  • 1 Coriander, fresh
  • 1 clove Garlic
  • 1 Onion, small
  • 1 Sweet potato, large

• Canned Goods

  • 1 can Coconut milk
  • 2 tbsp Thai curry paste, red

• Baking & Spices

  • 1 Pepper
  • 1 Salt

Found on greenhealthycooking.com

Description

Directions

• Heat a large sauce pan over medium heat.
• Peel and finely chop onion and feel and crush garlic.
• Peel sweet potato and cut into about 3/4 (2cm) cubes, the bigger the cubes the longer they take to cook. Make sure they are no bigger than 3/4.
• Once hot, add a splash of flavorless oil to the pan and then add chopped onion and garlic. Sauté until onion is translucent.
• (If serving over freshly steamed rice, now is a good time to start preparing that)
• Add curry paste and mix well.
• Add coconut milk, sweet potato and chickpeas and stir well. Make sure all sweet potato cubes are well submerged in liquid so they cook fast.
• Bring to the boil and once boiling reduce heat to constant simmer (medium low).
• Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times.
• Salt and pepper to taste if necessary, then serve over steamed white rice, sprinkle with fresh chopped coriander and a little bit of chopped chilli for extra spice.