Coconut-Curried Chickpeas & Sweet Potato
Delicious coconut-curried chickpeas & sweet potato recipe from I Quit Sugar. Quick to make, packed with flavor—perfect for lunch or dinner!
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Measuring spoon
- Wooden spoon
- Colander
- Can opener
- Peeler
- Mixing bowl
- Whisk
Ingredients
- 1/2 tablespoon extra-virgin olive oil
- 1 clove garlic (minced)
- 1/2 brown onion (diced)
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric (ground or fresh)
- 1/2 cup coconut milk (from carton)
- 1/2 cup vegetable stock
- 1/2 sweet potato (cut into 1cm chunks)
- 1/2 cup tinned chickpeas (drained and rinsed)
- 1 cup kale (roughly chopped)
- 1/4 cup green peas
- 1/4 cup fresh coriander (chopped)
- 1 tablespoon Greek yoghurt
- salt
- pepper
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