Chickpea Curry with Sweet Potato and Rice
A comforting vegan curry made with chickpeas and sweet potatoes, served over white rice and garnished with fresh herbs.
Ingredients
- 10.6 oz Sweet potato
- 1 in Fresh ginger (roughly chopped)
- 1 can (14 oz) Chickpeas (drained and rinsed)
- 6 fl oz Coconut milk
- 5.3 oz Basmati rice
- 0.7 oz Fresh coriander and mint (leaves separated and chopped)
- 3.5 oz Spinach
- 1.4 oz Mango chutney
- 1 tsp Yellow curry powder
- 1 can (14 oz) Diced tomatoes with garlic and onion
- 1 tbsp Vegetable oil (1/2 tbsp per person)
- 1 tsp White wine vinegar (1/2 tsp per person)
- 5 fl oz Vegetable broth
- to taste Salt and pepper
Instructions
- Prepare the broth. Bring a sufficient amount of water to a boil in a covered pot for the rice. Cut the sweet potato into approximately 1/2 inch (1 cm) cubes. Roughly chop the fresh ginger.
- Heat 1/2 tablespoon of vegetable oil per person in a Dutch oven or large pot over medium-high heat. Add the ginger and yellow curry powder and sauté for 1-2 minutes. Add the sweet potato cubes and sauté for another 2-3 minutes.
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