Sweet Potato Curry

coconut milk, bell pepper, chickpeas, and fresh cilantro.

This simple curry recipe is one that tastes even better as leftovers. The longer it simmers or sits, the more complex and interwoven the flavors become. It's also very customizable! Don't like sweet potatoes? You can swap it out with golden potatoes. Sometimes I add zucchini or diced chicken, cashews, sesame seeds, and some red pepper flakes. Use whatever veg or toppings you like best.

"My favorite curry with all the best flavors."

Sweet Potato Curry

Ingredients:

CURRY

• 250g sweet potato, cubed

• 115g chickpeas (drained, rinsed)

• 2 tbsp minced garlic

• ¼ yellow onion

• 1 bell pepper

• ½ tbsp curry powder

• 1 tbsp red curry paste or tomato paste

• ½ tsp ginger

• 1 c lite coconut milk

• ¼ c water

• 1 tbsp: tamari, lime

• 2 handfuls spinach

TO SERVE:

• Naan

• Rice

• Cilantro

(Serves 2)

Method:

1. Cube the sweet potato. Add garlic to a greased pot

and heat for 1 minute on medium-low.

2. Add the diced onion and cook 2-3 minutes. Then ads spices and curry paste with a splash of water,

cooking another minute.

3. Next add tamari, lime, coconut milk, water, pepper,

potatoes, cover and simmer about 20 minutes. Stir a

few times while cooking.

4. Potatoes should be soft. Pour hot curry into bowls

over the spinach (to wilt). Serve with naan or brown

rice if you like. Enjoy!

*Nutritional values may vary based on what you use.

Calories (1 serving)	Carbohydrates (g)	Fat (g)	Protein (g)
475	64	14	23