Coconut, Sweet Potato and Chickpea Curry
What more could you want than an evening of good company and beautiful food? Last night was spent creating this tasty vegetable coconut Thai curry. Originally this was meant to be a Deliciously Ella butternut squash curry but unfortunately I forgot to buy the right ingredients. Nevertheless it lead to the creation of this gorgeous, nutritious vegetable curry.
Serves 4
Ingredients
4-5 small-medium sweet potatoes
2x 400g tin chopped tomatoes
2x 400ml tin coconut milk
3 tbsp chilli flakes
1 aubergine
Fresh ginger
Salt and pepper to season
Method
1. Chop the aubergine and the (peeled) sweet potato into cubes.
2. Put the chopped tomatoes, coconut milk, fresh ginger and chilli flakes into a pan. Boil for 5 minutes.
3. Add the chopped aubergine and sweet potato to the pan. Leave to simmer on a medium heat for 30 minutes with the lid on.
4. After 30 minutes, add the chickpeas and leave to simmer for a further 15-30 minutes. In the last 15 minutes remove the lid so that the liquid can evaporate and allow the curry to thicken.
Serve with brown rice or enjoy on its own.
Ingredients
4-5 small-medium sweet potatoes
2x 400g tin chopped tomatoes
2x 400ml tin coconut milk
3 tbsp chilli flakes
1 aubergine
Fresh ginger
Salt and pepper to season
Method
1. Chop the aubergine and the (peeled) sweet potato into cubes.
2. Put the chopped tomatoes, coconut milk, fresh ginger and chilli flakes into a pan. Boil for 5 minutes.
3. Add the chopped aubergine and sweet potato to the pan. Leave to simmer on a medium heat for 30 minutes with the lid on.
4. After 30 minutes, add the chickpeas and leave to simmer for a further 15-30 minutes. In the last 15 minutes remove the lid so that the liquid can evaporate and allow the curry to thicken.
Serve with brown rice or enjoy on its own.