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Sweet Potato and Chickpea Curry
Ingredients
-
1
tb
red curry paste
1
tb
coconut oil
1
can of coconut milk
1
small sweet potato
200
g
chickpeas (pre-soaked, or tinned)
Some
no fish sauce
Some
chilli flakes
1
lime
1
ts
palm sugar
0.5
Bunch(es)
cilantro leaves
rice as desired
Preparation
-
1. If you're using dried chickpeas, you’ll need to soak them in water overnight and then cook them. You can leave out this step if you’re working with tinned chickpeas.
2. Fry the curry paste briefly in the coconut fat in a pan with high sides until it starts to release its scent. Pour in the coconut milk and boil for a few minutes.
3. Meanwhile, peel the sweet potato, chop into small pieces, and add to the coconut milk mixture along with the chickpeas. Depending on the size, these will take 5-10 minutes to cook. If too much liquid has evaporated in the meantime, add some more water until your curry has the desired consistency.
4. Next, season with chilli flakes, No Fish Sauce, a little sugar, and the juice of the lime. Finally, stir in the freshly chopped cilantro, and serve with rice.
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