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
- 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.
- Turn off heat and let sit for 5 minutes. Fluff with a fork. Add lime juice and stir.
- 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.
- 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.
- Add sweet potatoes and toss to coat in curry paste. Cover and let cook for 10 minutes.
- Add chickpeas and coconut milk and bring to a boil. Reduce heat, and let simmer (uncovered) for an additional 10 minutes.
- Turn off heat and add soy sauce and vinegar.
- Serve!
- 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!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
