Sweet potato & chickpea curry with broccoli rice

0 g
Duration:PT30M
Servings:2
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.
1036kcal
vegan
gluten free
dairy free
energy
gluten free
recipe
food