Sweet Potato Curry (Print Version)
# Ingredients:
01 -
1 large sweet potato.
02 -
1 coconut milk can, 400 ml.
03 -
A handful of kale or baby spinach.
04 -
1 can of chickpeas, drained.
05 -
1 red chili, small.
06 -
1 tablespoon of coconut oil.
07 -
1 teaspoon of ground cumin.
08 -
1 tablespoon of curry powder.
09 -
A thumb-sized piece of peeled ginger.
10 -
4 garlic cloves, peeled.
11 -
1 onion, peeled.
12 -
Fresh cilantro leaves, chopped.
13 -
Salt and pepper to taste.
# Instructions:
01 -
Chop up the onion, garlic, ginger, and chili into smaller pieces. Blend them in a food processor to make a smooth paste.
02 -
Heat up the coconut oil in a pot. Stir in the blended mix and let it cook for about 10 minutes, stirring regularly. Add the cumin and curry powder, and cook for another 1 to 2 minutes.
03 -
Toss in the sweet potatoes, chickpeas, and coconut milk. Add a pinch of salt and pepper. Let everything cook on low for around 15-20 minutes until the potatoes get soft.
04 -
Pop in the kale or spinach and let it cook for an extra 5 minutes.
05 -
Dish it out warm over rice and sprinkle some cilantro over the top.
# Notes:
01 -
This vegan curry is packed with protein from the chickpeas and bursting with vitamins from the greens.
02 -
You can make it ahead of time and gently reheat it when needed.