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Sweet Potato & Chickpea Curry
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Course: Main Course
Cuisine: Gluten Free, Soy Free, Vegan
Author: Live Minimal
Ingredients
Roast Vegetables
  • 4 medium sized sweet potatoes
  • 3 medium sized carrots
  • 3 Tbsp olive/coconut oil
  • 2 tsp garlic powder
  • Salt, to season
Curry
  • 400g chickpeas
  • 3 Tbsp red curry paste
  • 400ml coconut milk
  • 1 large brown onion, diced
  • 1 Tbsp olive/coconut oil
Instructions

  1. Preheat the oven to 200ºC / 400ºF.

  2. 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.

  3. Season vegetables with oil, garlic powder and salt.

  4. Roast for 40 minutes to an hour, until vegetables are soft in the middle. Take out of the oven and allow to cool.

  5. Whilst waiting for your roast to cool, prepare your curry. In a large pot, add oil, onion and chickpeas. Cook for 5 minutes.

  6. Add curry paste and cook for 3 minutes.

  7. Pour in the coconut milk and stir until combined, once you have brought to a boil, reduce heat to a simmer.

  8. Add in your roasted vegetables and leave to simmer for 4 minutes.

  9. Serve with a side of Jasmine rice and garnish with fresh parsley.

  10. Enjoy!