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Ingredients
- 1 medium red onion, diced
- 3-4 cloves of garlic, minced
- 1-2 tbsp of vegan Thai red curry paste
- 2 cups of vegetable stock or water
- 1 can of coconut milk
- 1 can of coconut cream
- 2.5 cups of sweet potato, peeled and cubed
- 3 red, orange or yellow bell peppers, sliced
- 2 cups of cooked chickpeas
- ¼ cup chopped coriander (including stalks) + 2 tbsp to garnish
- Juice of one lime
- Sea salt and black pepper to taste
Instructions
- Begin by sauteeing the onions with the curry paste and a splash of vegetable stock in a large pot on medium heat until fragrant, around 3 minutes. Add in the bell peppers (and more stock as needed) and cook for a further 2 minutes, stirring frequently.
- Add in the sweet potatoes, coconut milk, coconut cream, and the remainder of the vegetable stock and season with sea salt and black pepper to taste. Bring to a boil and then cook on medium heat for 15 minutes before adding in the chickpeas, crushed garlic, lime juice and chopped coriander.
- Cook for a further 5-7 minutes or until the potatoes are completely cooked through.
- Adjust seasonings as needed and serve with your preferred grain of choice and a sprinkling of fresh coriander.
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from #Bangladesh #News aka Bangladesh News Now!!!
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