Sweet Potato and Chickpea Curry

Healthy Mumma Sweet Potato and Chickepea Curry

Serves 6


2 Tablespoons Olive Oil
2 Cloves Garlic, chopped
1 Tablespoon Grated Ginger
1/4 Cup Thai Red Curry Paste
1 Medium Sweet Potatoes, chopped into small pieces
1 Can Coconut Milk
500ml Vegetable Stock
1 Can Chickpeas, drained and rinsed
200g Firm Tofu, cubed
1 Broccoli, cut into florets
1 Ref Capsicum, chopped into bite size pieces
Handful Green Beans, chopped
Fresh Coriander Leaves, to serve


    1. Heat oil in a large pot over medium high heat. Sauté garlic, ginger and curry paste. Stir in sweet potato coat with the paste then add coconut milk and stock, cook sweet potato until tender, then blend until smooth.
    2. Return the curry to the pot, bring to a simmer than add tofu, chickpeas, broccoli, capsicum and green beans. Simmer for 10-15 minutes until vegetable are tender. Season to taste.
    3. Serve with fluffy quinoa or basmati rice and fresh coriander.