Sweet Potato & Chickpea Curry

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE full name of recipe was Sweet Potato and Chickpea Curry With Broccolini."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (450.4 g)
  • Calories 460.8
  • Total Fat - 15.3 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 30.2 mg
  • Sodium - 494.3 mg
  • Total Carbohydrate - 67.9 g
  • Dietary Fiber - 9.1 g
  • Sugars - 15.2 g
  • Protein - 17.7 g
  • Calcium - 202 mg
  • Iron - 4.3 mg
  • Vitamin C - 59.1 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a stockpot over a medium to high heat and add the curry paste and capsicum and cook, stirring, for about 1 minute or until fragrant and then add sweet potato, coconut milk and 1 cup water and bring to the boil and boil, covered, stirring halfway, for about 10 minutes, or until sweet potato is tender.

Step 2

Stir in chickpeas and cook for a further 1 minutes or until hot and then remove from heat and season with salt and pepper.

Step 3

Stir in spinach leaves until just wilted.

Step 4

Boil or microwave broccolini until tender and then drain.

Step 5

Serve curry with broccolini and top with yoghurt.

Step 6

TIP - yellow curry paste has a mild flavour, for a hotter curry try using red or green curry paste, or add a thinly sliced red chilli when cooking the capsicum.

Tips & Variations


No special items needed.

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