Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry

This creamy sweet potato and chickpea curry is seriously amazing. It might just be one of my favourite recipes from my budget series "Two Cheap" where I make healthy, plant-based meals that cost under $2 per serve. It packs heaps of flavour from the combination of curry powder, ground ginger and smoked paprika, along with creaminess and bulk from the sweet potato and chickpeas. When served with rice, it comes in at a grand total of $1.53AUD* per serve.

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Serves: 4

Ingredients:

Curry:

• 1 large sweet potato, peeled and diced – $2.00AUD
• 1 clove garlic, finely diced – $0.11AUD
• 1/2 brown onion, finely diced – $0.25AUD
• 1 x 400g can chickpeas, drained and rinsed – $1.00AUD
• 1 tbsp olive oil – $0.16AUD
• 2 cups vegetable broth – $0.90AUD
• 1 cup full-fat coconut milk – $0.50AUD
• 1 tbsp curry powder – $0.60AUD
• 1/4 tsp ground ginger – $0.04AUD
• 1/4 tsp smoked paprika – $0.05AUD
• 1/4 tsp cayenne pepper – $0.06AUD
• pinch of salt and pepper – $0.05AUD

To Serve:

• 1 cup rice, uncooked – $0.40AUD
• optional garnish (not included in cost): coconut yoghurt and chopped coriander or parsley

 

TOTAL COST: $6.12AUD*

COST PER SERVE: $1.53AUD*

*Ingredients are purchased from Australian supermarkets. Prices will vary from country to country.

Preparations:

1. Heat a saucepan of water over high and add the sweet potato. Bring to a boil, reduce heat to medium and cook for 15 minutes, or until tender. Remove from heat and drain.


2. Place the cooked sweet potato into a food processor or high speed blender with the coconut milk, vegetable broth, spices, salt and pepper and process until smooth.


3. Heat olive oil in a large saucepan or pot over medium to high and add the onion. Sauté for 3 to 4 minutes, then add the garlic and spices and sauté for a further 1 to 2 minutes.


4. Add the sweet potato blend and chickpeas and stir. Bring to a boil and reduce heat to low to medium and cook for 10 to 15 minutes, stirring regularly, or until the curry has thickened. Remove from heat.


5. Meanwhile, place the rice into a saucepan of water and heat over high. Once boiling, reduce to a simmer and cook for 15 minutes, or until tender.


6. Transfer the curry and rice to serving bowls. Optionally top with coconut yoghurt and fresh herbs.

 

Watch the video: https://www.youtube.com/embed/ifMn84RuEcg

Source URL: https://chloeevegan.com/recipe/sweet-potato-and-chickpea-curry/

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