Sweet Potato & Chickpea Curry

This is, surprise, another curry (in case you can’t tell by now, curries are one of my favourites). This is one of the first curries I made, and it is also I believe the first recipe I ever used from Chef Michael Smith’s book Chef at Home. It is VERY yummy and also healthy. It’s also vegan, which you’d never know eating it as you don’t miss the meat at all.

The main ingredients are coconut milk, sweet potatoes, chickpeas, peanut butter, orange juice, curry paste, and garlic. It’s also served with a bit of spinach and/or peas. I skipped the peas as I didn’t have any. I used green curry paste (the hottest) but have made it with yellow(mildest) before and it still works really well. It is served over rice. It is a perfect “weekday” dish (at the risk of sounding too much like Martha Stewart) because you throw everything into a pan, leave it for 30 mins, and then enjoy.

Chickpea & Sweet Potato Curry

The recipe is available online here.


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