Creamy Sweet Potato Chickpea Curry
Ingredients
- 2 sweet potatoes
- 1 red onion
- 1 red pepper
- Large handful of spinach
- 1 can of chickpeas
- 1 can light coconut milk
- 150ml coconut milk (alpro)
- 1/2 cup cashews (optional)
- 1/4 cup nutritional yeast (optional)
Spices
- Chillies (to taste)
- Black pepper (to taste)
- Garlic (to taste)
- Turmeric (to taste)
- Mixed herbs (to taste)
- Paprika (to taste)
- Cumin (to taste)
- Mild curry powder (optional, to taste)
Preparation
Chop the sweet potatoes into small pieces and roast for 15 minutes at 200 degrees.
Soak cashews in boiling water for 10 minutes.
Fry the onion and pepper in a large pan.
Add the chickpeas and coconut milk and stir into the vegetables.
Once the sweet potatoes are roasted, add them to the pan. Add spices including chillies, pepper, garlic, turmeric, herbs, paprika, and cumin. Optionally, add mild curry powder for a stronger curry flavor.
Drain the cashews, reserving a little water, and blend with 1/4 cup nutritional yeast until smooth. Optionally, add this mixture to the curry for extra thickness.
Add the spinach and simmer for 3 minutes.
