Sweet Potato and Chickpea Curry - Adelaide Showgrounds Farmers Market
Creamy vegan curry of sweet potato and chickpeas
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Cooking tools:
- Kitchen scale
- Grater
- Pot
- Colander
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Wooden spoon
- Can opener
- Serving bowl
- Plate
Ingredients
- 20ml extra virgin olive oil
- 1 large red onion, peeled and roughly chopped
- 125g dried chickpeas (or a 400g can of cooked chickpeas)
- 450g peeled and diced sweet potato
- 2tblspns grated fresh ginger
- 2 large gloves garlic, peeled and grated
- 2tblspns Madras curry paste (or your favourite curry paste)
- 400ml coconut cream
- 400g peeled and roughly chopped ripe tomatoes
- 2tblspns red lentils
- 2tblspns tomato paste
- 120g baby spinach leaves
- 1 bunch coriander
- Juice of half a lime
- Pinch of salt
- 1 lime, quartered to garnish
- Yoghurt to serve (optional)
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