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SWEET POTATO & CHICKPEA CURRY 🍠
2 tbsp vegetable oil
1 large onion (or 2 small) - peeled and finely chopped
2 cloves garlic - minced
2 tsp minced ginger
2 tbsp mild - go hotter if you prefer curry powder
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp paprika
½ tsp ground cinnamon
½ tsp salt
½ tsp black pepper
2 medium sweet potatoes - (around 450g altogether) peeled and chopped into 2cm chunks
1 400 g chickpeas - drained
2 x 400 g chopped tomatoes
2 tbsp tomato puree
1 x 400 g full-fat coconut milk
60 g (2 packed cups) baby spinach
Heat oil in a large frying pan (skillet) over a medium-high heat.
Add the onion and cook for 5 minutes, stirring often, to soften.
Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.
Add the sweet potato, chickpeas, tinned tomatoes, tomato puree, and coconut milk.
Bring to a gentle bubble, then simmer gently, stirring occasionally for 20 minutes – until the sweet potato has softened. If the sweet potato is still firm (this depends on the size of the chunks) you can cook for 5-10 minutes more. Add a splash of water or veggie stock if the sauce starts to look too thick.
Stir in the spinach (it should wilt quickly) then turn off the heat.
Serve with boiled rice or pilau rice, topped with fresh coriander and sliced red onion. Garnish with lemons
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