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By Kasper

ROAST SWEET POTATO WITH CHICKPEA AND COCONUT CU

Updated at: Wed, 07 Feb 2024 22:36:08 GMT

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

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!
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