This is my favourite winter dish at the moment, it's so heart warming that it's one of the few things bringing light into these grey days...
The sweetness of the sweet potatoes is counter balanced with the chickpeas and enriched with curry. It's honestly also one of the easiest recipes, because you just have to throw everything into a pot and let it cook, so it's perfect for week nights. You can also make a bigger batch of this and freeze some to make your dinners even quicker and easier without sacrificing the goodness.
Makes 2/3 servings
- 2 sweet potatoes (about 600r)
- 1 can of coconut milk
- 1 can of chickpeas
- 1 can chopped tomatoes
- 1/2 onion
- 2 cloves of garlic
- 2 teaspoons ground cumin
- 4 teaspoons curry powder
- ca. 3cm ginger
- olive oil
Chop the onions, peel the garlic and place them into a saucepan with some oil for a few minutes. Then add the cumin, curry powder and chopped ginger and leave to simmer on low heat for a couple of minutes.
In the mean time peel and chop the sweet potatoes to bite-sized dices and place them in a pot with coconut milk and tinned chopped tomatoes.
Then add the curry sauce from the sauce pan into it and stir well.
Let it simmer for about 30 minutes, adding the chickpeas after about 20 minutes and keep stirring every once in a while so the bottom doesn't burn!
You will have to poke the sweet potatoes with a fork to see if they are ready and once they are nice and soft it's ready!!!!
Hope you enjoy this on one of these freezing days!
Don't forget to share your creations on Instagram and tag me at @jilcarrara or on Twitter at @JCarrara!
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