Sweet potato & chickpea curry with broccoli rice

Mindful ChefMindfulChef

Ingredients:

• 240 g chickpeas (drained)
• 2 cm fresh ginger
• 100 g sweet potato
• 1 red pepper
• 200 ml coconut milk
• 1 broccoli
• 2 tsp curry powder (mustard/celery)
• 1 lime
• handful coriander
• 2 tsp dessicated coconut
• Sea salt & black pepper
• Coconut oil / olive oil

Instructions:

• Peel and chop the sweet potato into 1 cm pieces. Chop the red pepper into bite-sized pieces. Peel and finely chop the ginger.
• Roughly chop the coriander and drain the chickpeas.
• In a medium-sized pan, heat 1 tbsp oil on a medium heat and add the ginger and sweet potato. Fry for 5 mins, then add the red pepper and cook for a further 5 mins.
• Then add the curry powder, coconut milk and chickpeas and simmer for 10 mins to reduce the sauce. Season with sea salt and black pepper.
• While the curry is cooking, grate the broccoli into a rice consistency using a grater. Heat a saucepan over a gentle heat with 1 tsp oil, and add the broccoli rice with 2 tbsp water, cook for 3-4 mins, stirring constantly until the broccoli has slightly softened. Mix in half of the juice from the lime.
• Stir the chopped coriander through the curry.
• Spoon the broccoli rice onto a warm plate and top with the Sri Lankan sweet potato, red pepper and chickpea curry. Drizzle over the remaining lime juice, and scatter over the desiccated coconut.