Main Dishesdeliciouslyella
Sweet Potato & Chickpea Curry
This curry is a great warming dinner for any evening. The base of spices taste combine perfectly with the creamy coconut milk, roasted sweet potato and aubergine. Feel free to mix through any other roasted vegetables that you have to hand.
👥 2 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●pan
📝 Preparation Steps
1
Preheat oven to 180°C / 200°C fan / 390°F.
2
Place the chunks of sweet potato and aubergine onto a baking tray and drizzle with olive oil and add a pinch of salt. Mix well and cook for 30–⏱️ 35 minutes until soft. Then remove from the oven and leave to one side.
aubergine1
3
Add the curry paste ingredients into a powerful blender and blitz to form a smooth paste.
4
Place a large pan over medium heat and add 1 tablespoon of coconut oil. Once melted, add the diced onion and a pinch of salt. Mix well and cook for 5–⏱️ 10 minutes until soft.
coconut oil1 tablespoononion1
5
Once soft, mix through the curry paste and drained chickpeas. Cook for a couple of minutes before adding the coconut milk. Mix everything really well and leave to simmer for 10–⏱️ 15 minutes.
6
Stir through the roasted sweet potatoes and aubergine and heat everything through for a couple of minutes before serving.
aubergine1
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...