Nutrition balance score
Good
Glycemic Index
46
Low
Nutrition per serving
Calories1437.9 kcal (72%)
Total Fat76.7 g (110%)
Carbs160.3 g (62%)
Sugars37.9 g (42%)
Protein40.3 g (81%)
Sodium1084.7 mg (54%)
Fiber42.8 g (153%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1sweet potato
large
2 Tbspcoconut oil
1 tspcumin seeds
1red onion
medium, chopped
1 tspginger
grated
1 tspgarlic
minced
10curry leaves
1green chilli
small, chopped
1 Tbspground coriander powder
1 tspred chilli powder
½ tspturmeric powder
1 ½ Tbspdouble concentrated tomato paste
or 3 very ripe tomatoes
150mlcoconut milk
thick
300gchickpeas
boiled
salt
to taste
Kale leaves
to garnish
Instructions
Step 1
Scrub and wash your sweet potato thoroughly. Then dry and rub some coconut oil over it and roast for 30 to 40 minutes at 200° C.
Step 2
In the meantime, prepare your curry.
Step 3
Heat coconut oil in a saucepan over medium heat. Add the cumin seeds.
Step 4
Once they splutter, add the red onion with a pinch of salt to help it cook evenly.
Step 5
When the onions have softened, add the ginger and garlic and cook for 2 minutes.
Step 6
Then tip in all the dry spices, curry leaves and green chilli. Cook for a minute and then add the tomatoes. Fresh tomatoes will take longer to cook but tomato paste takes about 2 minutes.
Step 7
Now add the chickpeas and cook them for 3 minutes until they are coated in all the spices. Add a splash of water and coconut milk and continue cooking till the curry is nice and thick. Serve over roast sweet potato. 🍠💯
Step 8
Enjoy!
View on instagram.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!