October 03, 2018
Comfort Food, Dinner, Main Dish,
Vegetables, Onions, Peas , Sweet Potato/Yam, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes more
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"From our weekday newspaper The West Australian. Times are estimated."
Heat oil in a large saucepan over a medium heat and add onion, ginger paste and coriander steams and cook, stirring occasionally, for about 3 minutes or until soft.
Add curry paste and cook, stirring, for 1 minutes or until fragrant and then add sweet potato, tomatoes, stock and chickpeas and bring to a boil, cover, and gently boil, covered, for 12 minutes and then stir in peas and cook for a further 3 minutes, or until sweet potato is tender and sauce is slightly thickened.
Stir in coriander leaves and serve with steam rice and garnished with extra coriander.
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