Quick Chickpea Sweet Potato Curry (Vegan)
- 2 Onions, chopped
- 3 Garlic Cloves, minced
- 3 Tbsp Coconut Oil
- 2 Sweet Potatoes, cut into cubes
- ⅓ Cup ( 6 Tbsp) Yellow Curry Paste
- 400ml (1½ cups) Coconut Milk
- 800g (30oz) Chickpeas (Canned or cooked)
- 2 Tomatoes
- 3 Tbsp Soy Sauce
- 1 Tbsp Brown Sugar
- 1 Tbsp Lime Juice
- 1 Bunch Chopped Cilantro
- Heat up water and cubed sweet potatoes and boil until they are soft when poked with a fork, but do not fall apart. Set aside.
- In a large skillet, sauté onions and garlic until soft
- Add curry paste and sauté for a few more minutes, mixing with the onions and garlic
- Add a third of the coconut milk and stir to combine to a thick sauce
- Add the remaining coconut milk. chickpeas, tomatoes, soy sauce and brown sugar and stir. Cook for 10 minutes on low medium heat.
- Add the sweet potatoes and let cook for 5 more minutes
- Serve over rice and add chopped cilantro on top
Recipe by at https://www.kerenruben.com/vegetarian/chickpea-curry-vegan/%20
3.5.3226