Sweet Potato & Chickpea Curry- IGA Tasmania
Who says exotic can’t be easy? This is a vitamin-rich creamy curry that can be pulled together quickly for a mid-week meal.
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Cooking tools:
- Citrus press
- Grater
- Peeler
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Skillet
- Saucepan
- Wooden spoon
- Stove
- Colander
- Mixing bowl
- Serving bowl
- Spoon
- Kitchen timer
Ingredients
- 1 tbsp olive oil
- 2 shallots, thinly sliced
- 2 garlic cloves, grated
- 1 thumb-sized piece ginger, grated
- 3 tbsp Thai red curry paste
- 1 tbsp smooth peanut butter
- 500 g sweet potato, peeled and cut into chunks
- 400 ml can ‘lite’ coconut milk
- 200 g bag baby spinach
- 200 mL reduced salt vegetable stock
- 1 lime, juiced
- 2 handfuls fresh coriander, chopped
- Salt
- pepper
- Cooked Basmati rice (or other low GI rice), to serve
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