This delicious sweet potato and chickpea curry makes the perfect healthy dinner for when you have guests. You can serve it with either brown rice or try out one of my delicious cauliflower or broccoli rice recipes:
Veggie Curry
| Difficulty | Cost | Time | Age | Person | Event |
|---|---|---|---|---|---|
|
Easy
|
$0 or Free
|
30 Minutes
|
-- | -- | -- |
Inspired From:
You Will Need...
- 2 x 400ml can of coconut milk
- 2 x 400g can of chopped tomatoes
- 1 cup/200g lentils
- 5 cups/1kg sweet potatoes
- 1 x 400g can chickpeas
- 1 cup/200g spinach
- 3 tsp. ground cumin
- 3 tsp. turmeric
- 3 tsp. chilli flakes
Step by Step Instructions
Step 1
Chop the sweet potatoes into small chunks (I leave the skin on mine because it has lots of nutritional benefits but you can peel them if you prefer) then place into a pan of boiling water and simmer for 20 minutes.
Drain the water from the pan then add in the chopped tomatoes, lentils, coconut milk, and spices. Bring to the boil then simmer for at least 1 hour.
Add the spinach and chickpeas to the pan then leave for another 15 minutes then serve.
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