Creamy Sweet Potatoes and Chickpeas Curry with Spicy Kick
Ingredients
- 2 small sweet potatoes, skin removed & cubed
- 1 can chickpeas, rinsed & drained
- 1 cup chopped broccoli
- 3 shallots & 3 cloves garlic - finely minced/blended
- 1 heaping tablespoon red chili paste/sambal
- 2-3 cups veggie stock (adjust to your preference)
- 1/4 cup coconut milk (or more for a creamier texture)
- oil, salt to taste
Preparation
In a heated pan with a drizzle of oil, pan-fry sweet potatoes for 3 mins (flip occasionally so all sides are slightly cooked, do not cover lid). Dish out & set aside.
Using the same pan, add 2 teaspoons oil, then sauté shallots & garlic until fragrant over low-med heat. Stir in red chili paste & veggie stock - for a smoother curry texture, blend all ingredients into a fine paste then return mixture to the pan & continue to cook. Add in chickpeas, sweet potatoes, broccoli & let simmer until sweet potato is slightly tender (I added broccoli last to keep the crunch?). Season accordingly with salt or for a sweeter version, coconut sugar may be added. Finally, add in coconut milk & let simmer for 1 min. Serve warm with rice.
