I wanted to let you know in advance – there’s something different to this curry and yes it means an extra step and just a little extra time but it is 110% worth it! The variation with this curry is roasting the sweet potato and carrots in garlic powder and salt beforehand. I think this extra step really brings out the flavours of the sweet potato and makes them even sweeter. There is a very big difference between roasted vegetables and those that have been sautéed and boiled – well according to my taste buds there is but I’d love to hear your feedback as to whether you taste the difference also!
Small meals like these are perfect when you’re recovering from an autoimmune episode – with minimal ingredients they aren’t time consuming and you’ll exert little energy throwing all it together.
Looking for another roasted sweet potato recipe? Be sure to check out my roasted carrot & sweet potato soup recipe.
- 4 medium sized sweet potatoes
- 3 medium sized carrots
- 3 Tbsp olive/coconut oil
- 2 tsp garlic powder
- Salt, to season
- 400g chickpeas
- 3 Tbsp red curry paste
- 400ml coconut milk
- 1 large brown onion, diced
- 1 Tbsp olive/coconut oil
Preheat the oven to 200ºC / 400ºF.
Start with the roasted vegetables as this may take 40 minutes to an hour depending on the desired size. Chop vegetables evenly and spread on baking tray.
Season vegetables with oil, garlic powder and salt.
Roast for 40 minutes to an hour, until vegetables are soft in the middle. Take out of the oven and allow to cool.
Whilst waiting for your roast to cool, prepare your curry. In a large pot, add oil, onion and chickpeas. Cook for 5 minutes.
Add curry paste and cook for 3 minutes.
Pour in the coconut milk and stir until combined, once you have brought to a boil, reduce heat to a simmer.
Add in your roasted vegetables and leave to simmer for 4 minutes.
Serve with a side of Jasmine rice and garnish with fresh parsley.