Vegan Curry with Sweet Potatoes and Chickpeas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon turmeric
- 1 large onion (s)
- 1 small chilli pepper (s)
- 2 cm ginger
- 700 g sweet potato (s)
- 1 can tomato (s), peeled
- 400 g canned chickpeas
- 400 ml water
Print Recipe
Pin Recipe Instructions
- Peel the sweet potatoes and dice bite-sized. Cut the onion into small pieces. Grate or chop the ginger and chilli pepper.
- Heat the coconut oil in a large saucepan until it is liquid. Add turmeric and roast. Add onions, chilli and ginger and sauté. Add the sweet potatoes, tomatoes, chickpeas and water and simmer over medium heat for about 35 minutes.
- Optionally serve with a dollop of sour cream.
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