Sweet Potato and 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
- 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
Add the oil and onion to a large pan and fry over medium-high heat until the onion begins to soften, about 5 minutes.
Add the garlic, ginger, and 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, vegetable stock, salt, and pepper, and stir to combine.
Add the chopped broccoli, cover, reduce the heat to medium-low, and allow the mixture to gently boil for about 10 minutes or until sweet potatoes have softened slightly.
Add the chickpeas and coconut milk, turn the heat to medium-high, and cook uncovered for about 10 minutes or until the liquid has reduced and thickened slightly.
Add the soy sauce and stir to combine.
Cook the cauliflower rice in a frying pan for 4 minutes.
Serve and enjoy.