Coconut, sweet potato and chickpea curry – Food & Home Magazine
This vegan coconut, sweet potato and chickpea curry is deliciously filling and full of flavour, and will only take 45 minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- 15ml (1 tbsp) coconut oil
- 2 peeled and crushed garlic cloves
- 1 peeled and diced onion
- 10ml (2 tsp) ground cumin
- 10ml (2 tsp) ground coriander
- 5ml (1 tsp) paprika
- ½ finely chopped red chilli
- 1 stick crushed lemongrass
- 400g tin chopped tomatoes
- 400g tin coconut milk
- 600g cubed sweet potato
- 400g tin drained chickpeas
- charred vine tomatoes, to serve
- fresh mint leaves, to serve
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