Sort ingredients
jdyer
QR Code
Listen
Pdf
Peel and dice the sweet potato. Place into a saucepan of water (enough to cover the sweet potato) and bring to a boil. Reduce heat to medium and cook for 15 minutes, or until tender. Remove from heat and drain.
Place the cooked sweet potato, coconut milk, vegetable broth, spices, salt and pepper into a food processor and process until smooth. Set aside.
Finely dice the onion and garlic and drain the chickpeas. Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 2-3 minutes. Add the garlic and chickpeas and sauté for a further 1-2 minutes.
Pour in the sweet potato blend and stir. Reduce heat to low to medium and allow to cook for 10-15 minutes, stirring regularly, or until the curry has thickened. Remove from heat.
Serve hot and optionally garnish with coconut cream and fresh herbs. Serve with a choice of rice or toast. Enjoy! Store leftovers in the fridge for 3-4 days.