Roasted Sweet Potato and Chickpea Curry
Ingredients
Potatoes
- 2 medium sweet potatoes, peeled and cubed (about 2 1/2 cups)
- 2 tsp. coconut oil, melted
- salt
Curry
- 1 tsp. olive oil
- 1 small onion, diced small
- 2 cloves of garlic
- 2 medium bell peppers (red, orange or yellow), chopped into bite-sized pieces
- 2 Tbsp. thai red curry paste
- 1 cup full-fat coconut milk
- 2 Tbsp. tamari or low sodium soy sauce
- 1 can chickpeas, rinsed and drained
- 1/2 cup water
- 1/2 lime
Preparation
Preheat oven to 425 degrees. Toss the sweet potatoes with the melted coconut oil and spread on a baking sheet lined with parchment. Sprinkle with salt. Roast for 20 minutes or until soft when pierced with a fork.
Heat the olive oil in a large skillet. Add the onion and cook for 3-4 minutes.
Add in the garlic and peppers and cook for 6-7 minutes until the peppers are starting to soften.
Add the curry paste and stir around for about a minute until fragrant.
Pour in the coconut milk and soy sauce and stir to incorporate.
Add in the chickpeas. Bring up to a boil, lower heat and simmer for about 5 minutes allowing the flavors to meld.
Pour in 1/2 cup of water to thin.
Stir in the roasted sweet potatoes.
Squeeze the juice of half a lime over the curry.
Serve with extra lime wedges, chopped cilantro and cashews.
