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 |
Comentários