Chickpeas in coconut milk with sweet potatoes

Chickpeas in coconut milk with sweet potatoes


1 person made this

About this recipe: Chickpeas and kale are braised in a spicy coconut and red curry sauce and served over roasted sweet potatoes in this flavourful vegetarian dish.

AR Cally

Serves: 4 

  • 2 large sweet potatoes, halved lengthwise
  • 1 tablespoon vegetable oil, divided
  • 1 pinch salt
  • 1 small onion, diced
  • 120g tinned tomatoes, drained
  • 4 large cloves garlic, minced
  • 1 tablespoon red curry paste
  • 1 tablespoon freshly grated ginger
  • 1 lemon, zested and juiced
  • 1 (400g) tin chickpeas, drained and rinsed
  • 1 (400g) tin coconut milk
  • 1 teaspoon salt, or to taste
  • 450g kale, chopped

Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

  1. Preheat oven to 200 c / Gas 6.
  2. Place sweet potatoes cut-side down on a baking tray. Coat with 1 teaspoon oil and a pinch of salt.
  3. Roast potatoes in the preheated oven until tender, turning halfway through, about 25 minutes.
  4. Heat remaining 2 teaspoons oil in a heavy pot over medium-high heat. Add onion; cook and stir until starting to brown, about 5 minutes. Add tomatoes, garlic, red curry paste, ginger and lemon zest. Cook, stirring frequently, until fragrant, about 3 minutes.
  5. Stir chickpeas into the pot. Increase heat to high; cook until chickpeas start to turn golden and are coated with the onion mixture. Pour in lemon juice, coconut milk and 1 teaspoon salt. Heat until simmering; reduce heat and cook until flavours combine, about 10 minutes. Stir in kale, 1 handful at a time, until wilted, about 5 minutes.
  6. Serve chickpea mixture over roasted sweet potatoes.

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