Elizabeth Arnott

Thai Chickpea and Sweet Potato Curry

This delicious curried vegetable casserole has a rich and complex flavour, and includes fresh turmeric, which is so beneficial for your health, with its powerful anti-inflammatory and antioxidant properties.  If you find it a little spicy for your taste, you could reduce the amount of yellow curry paste.

Time: 40 minutes
Serves 4
2 tbspns coconut oil
1 medium-sized onion (finely chopped)
3 cloves garlic (crushed)
3 inches (5cm) fresh turmeric root (or 1 tspn turmeric powder)
½ inch (1 cm) ginger root (peeled and grated)
2 carrots (peeled and finely diced)
400ml can coconut milk
1 tbspn Thai yellow curry paste
15oz (400g) sweet potato (peeled and cut into chunks)
400g can chickpeas
1 red bell pepper (chopped)
1 small (or ½ large) fresh pineapple (peeled and cubed)
1. Heat the coconut oil in a large heavy pan, add the chopped onions, garlic, turmeric, ginger and carrots
2. Fry gently for about 6 minutes, until the vegetables are softened
3. Add the chopped sweet potato, curry paste and coconut milk, stir well to mix it all together, and simmer gently for 20 minutes
4. Add the chickpeas and bell pepper, and simmer for a further 10 minutes
5. Season to taste
6. Stir in the cubed pineapple, remove from the heat, and leave it to rest for a few minutes
7. Serve on a bed of whole grain rice or quínoa
Cook´s Tip:
I recommend adding the pineapple at the very end, and just letting it heat through, as it will keep its freshness and add a sweet sharpness to the flavour.  If you add it too soon, it may go soft, and lose its special texture and fragrant taste

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