This delicious vegan coconut, sweet potato and chickpea curry is a filling dinner that’ll only take 45 minutes. Perfect for one of those ‘lazy but hungry’ nights!
Coconut, sweet potato and chickpea curry
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
Instructions
Heat 15ml (1 tbsp) coconut oil in a medium pot over medium heat. Add 2 peeled and crushed garlic cloves and 1 peeled and diced onion and fry, 5 minutes. Add 10ml (2 tsp) ground cumin, 10ml (2 tsp) ground coriander, 5ml (1 tsp) paprika, ½ finely chopped red chilli and 1 stick crushed lemongrass and cook, 5 minutes. Add a 400g tin chopped tomatoes, 400g tin coconut milk and 600g cubed sweet potato. Bring to a simmer and cook, 30 minutes, or until the sweet potato is tender. Add a 400g tin drained chickpeas and season to taste, before stirring through a large handful fresh chopped coriander. Serve warm with charred vine tomatoes and fresh mint leaves.
![Chef Hugo Uys’ 5 Best [of New York]](https://www.foodandhome.co.za/app/uploads/2018/09/Chef-Hugo-Uys-5-Best-150x150.jpg "Chef Hugo Uys’ 5 Best [of New York]")
