sweet potato curry.
Dietary: Vegetarian & nut free
Total Time: 30 minutes
Cool Time: 10 minutes
Cook Time: 15 minutes
Prep Time: 5 minutes
Makes: 2-4 serves
Ingredients:
1 large sweet potato, peeled and cut into 1 inch cubes (or smaller if you would like your curry faster)
2 tablespoons oil of your choice
½ cup red curry paste
1 cup chicken stock liquid
1 cup lentils of your choice, we used whole green lentils
400g chickpeas, drained and rinsed
200-400mls coconut milk or coconut cream
To Serve:
Rice, cooked as per packet instructions
Roti or naan bread of your choice, cooked as per packet instructions
Fresh coriander leaves
Fresh lime wedges
-
In a large frying pan over a medium temperature, heat the oil and add the red curry paste. Allow the curry paste to simmer for 1 minute.
Add the sweet potato cubes and stir to coat.
Add the chicken stock liquid and the lentils and allow the curry to simmer for 15 minutes or until the sweet potato is almost tender and soft.
Add the chickpeas and the coconut cream and remove from the heat. Allow the curry to cool down for around 10 minutes before serving.
To serve, serve in bowls with rice, cooked roti or naan bread, coriander and wedges of fresh lime.