Sweet Potato & Chickpea Curry
Ingredients
- 2 tablespoons coconut oil
- 1 medium/large red onion, diced
- 3 cloves garlic, finely minced
- 3 teaspoons ground ginger
- 2 teaspoons ground coriander
- 1 extra-large sweet potato, peeled and diced into 1/2-inch cubes (aldi do the biggest sweet potato ever they are amazing!)
- 2 tablespoons garam masala
- 1 cup vegetable stock
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 can chickpeas, drained and rinsed • 1 can coconut milk
- 1 tablespoon soy sauce, optional and to taste
- 1 broccoli
- fresh coriander, finely chopped for garnishing
- 1 pack of cauliflower rice
Preparation
To a large pan, add the oil, onion, and fry over medium-high heat until the onion begins to soften, about 5
Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stirring frequently
Add the sweet potato and stir to combine with the onions
Add the garam masala, veg stock, salt, pepper, and stir to combine
Add chopped broccoli, cover, reduce the heat to medium-low, and allow mixture to gently boil for about 10 minutes, or until sweet potatoes have softened slightly; they don’t have to be completely cooked through yet
Add the chickpeas, coconut milk, turn the heat to medium-high, and cook uncovered for about 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly
Add soy sauce and stir to combine
The cauliflower rice take 4 mins to cook in a frying pan
Serve and enjoy!