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Creamy sweet potatoes chickpeas curry with a spicy kick?- an easy & cozy meal perfect for any weeknight dinner??. Check out a step below on how to prevent sweet potatoes from being too mushy while cooking? (I love textures☺️). Have a lovely Tuesday, friends. ?
Recipe (yields 4 servings)
?Ingredients:
~ 2 small sweet potatoes, skin removed & cubed
~ 1 can chickpeas, rinsed & drained
~ 1 cup chopped broccoli
~ 3 shallots & 3 cloves garlic – finely minced/blended
~ 1 heaping tablespoon red chili paste/sambal
~ 2-3 cups veggie stock (adjust to your preference)
~ 1/4 cup coconut milk (or more for a creamier texture)
~ oil, salt to taste
✅In a heated pan with a drizzle of oil, pan-fry sweet potatoes for 3 mins (flip occasionally so all sides are slightly cooked, do not cover lid). Dish out & set aside.
✅Using the same pan, add 2 teaspoons oil, then sauté shallots & garlic until fragrant over low-med heat. Stir in red chili paste & veggie stock – for a smoother curry texture, blend all ingredients into a fine paste then return mixture to the pan & continue to cook. Add in chickpeas, sweet potatoes, broccoli & let simmer until sweet potato is slightly tender (I added broccoli last to keep the crunch?). Season accordingly with salt or for a sweeter version, coconut sugar may be added. Finally, add in coconut milk & let simmer for 1 min. Serve warm with rice.?
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