Sweet Potato & Chickpea Curry
Recipe: #33131
August 13, 2019
Categories: Curries, Beans, Chickpeas/Garbanzo, Peppers, Sweet Potato/Yam, Steam, No Eggs, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated. NOTE full name of recipe was Sweet Potato and Chickpea Curry With Broccolini."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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