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Red curried sweet potatoes and chickpeas with coconut rice

  • Author: Mansee
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

A super hearty and warming meal, perfect for colder months. Comes together in under 30 minutes for an easy weeknight meal!


Ingredients

Scale

Red curried sweet potatoes and chickpeas

  • 1 tablespoon neutral oil
  • 1 small white onion, diced
  • 5 garlic cloves, minced or grated
  • 1 1/2 inch piece of ginger, grated
  • 3 tablespoons red curry paste
  • 1 large sweet potato, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 1 can full-fat coconut milk
  • 2 teaspoons soy sauce
  • 1 teaspoon rice wine vinegar

Coconut rice

  • 1 cup jasmine or basmati rice
  • 1 can full-fat coconut milk
  • 1/4 cup water
  • 1/4 teaspoon salt
  • Juice from 1/2 lime

Instructions

  1. Make coconut rice: Combine rice, coconut milk, water and salt in a saucepan. Bring to a boil, reduce heat and cover. Let cook for 20 minutes.
  2. Turn off heat and let sit for 5 minutes. Fluff with a fork. Add lime juice and stir.
  3. While rice cooks, heat oil in a medium-sized pot over medium heat. Once hot, add onion and saute for 3-4 minutes, until onions are translucent.
  4. Add garlic, ginger and red curry paste and cook, stirring constantly, for another 2 minutes until curry paste turns a deep brownish color. If you feel like it's going to burn, just turn the heat down a bit.
  5. Add sweet potatoes and toss to coat in curry paste. Cover and let cook for 10 minutes.
  6. Add chickpeas and coconut milk and bring to a boil. Reduce heat, and let simmer (uncovered) for an additional 10 minutes.
  7. Turn off heat and add soy sauce and vinegar.
  8. Serve!
  9. Leftovers will stay in the fridge for up to a week.

 


Notes

  • If you're worried about this dish being too spicy, start with 1/2 the amount of curry paste. After you've added the coconut milk and let it cook for a while, give it a taste and see how you feel. If needed, you can still add more curry paste at this stage and just whisk it in!