Creamy Coconut Chickpea and Sweet Potato Curry
Ingredients
- 1 red onion
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp neutral oil
- 3 small sweet potatoes, cubed
- 1 (19oz) can of chickpeas
- 19 oz lentils, cooked
- 1 can full fat coconut milk
- 50ml tomato purée
- 200 ml water
- 1/2 tsp salt
- 1 tbsp curry powder
- 1/2 tsp garam masala
- 1/2 tsp ground ginger
- 1/2 tsp cumin
- 1/4 tsp turmeric
- red chili flakes
- a few handfuls baby spinach
- Rice
Preparation
In a pot, heat oil and add garlic and ginger. Cook over medium heat until fragrant. Add onion and cook until it begins to soften.
Add sweet potato, salt, curry powder, garam masala, ground ginger, cumin, turmeric, and red chili flakes. Stir and cook for a minute.
Add tomato purée and stir. Cook for a minute or two.
Add coconut milk, chickpeas, lentils, and water. Bring to a boil, reduce heat and simmer for roughly 30 minutes until sauce thickens and sweet potatoes are tender. Stir often.
Stir in a few handfuls baby spinach. Simmer for a few more minutes.
Heat rice.
Serve hot with creamy chickpeas.
Tips
Garnish with fresh spinach, coriander, vegan yogurt or whatever else you prefer. Enjoy!
