Recipe

๐ŸŒฑSweet Potato, Chickpea And Mushroom Curry ๐Ÿ ๐Ÿ„๐Ÿ›

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๐ŸŒฑSweet Potato, Chickpea and Mushroom Curry ๐Ÿ ๐Ÿ„๐Ÿ›

Our little plant based meal of this week was this super warming, creamy curry. It serves 4-6 people and goes great with brown rice or some crunchy sourdough toast. Enjoy๐Ÿ’๐Ÿผโ€โ™€๏ธ

Ingredients:
โœ”๏ธ 2/3 sweet potatoes, peeled and chopped into small pieces
โœ”๏ธ1 x 400g chickpea, drained
โœ”๏ธ150g mushrooms, sliced
โœ”๏ธ 1 x 400ml coconut milk (+ 1/2 tin of water)
โœ”๏ธ 1tsp curry powder
โœ”๏ธ 1tsp turmeric
โœ”๏ธ 1tsp ground ginger
โœ”๏ธ 1tsp ground cinnamon
โœ”๏ธ 1tsp cumin seeds
โœ”๏ธ 1 tbsp yellow mustard seeds
โœ”๏ธ 100h spinach
โœ”๏ธ 1tbsp lime juice
โœ”๏ธ salt and pepper to season

Method:
1. Preheat the oven to 200C fan.
2. Put the chopped sweet potatoes and the drained chickpeas in a large baking tray. Drizzle with olive oil, turmeric, curry powder, ginger, cinnamon and a pinch of salt. Give everything a mix to ensure everything is covered and roast in the oven for 30 minutes.
3. Meanwhile, heat up some olive oil in a large pan over a medium heat.
4. Once hot, add the mustard seeds and cumin seeds and cook for a minute or so until they start to pop and crackle.
5. Add the onion and garlic and cook for 5- 10 minutes until soft. Keep stirring so that they donโ€™t burn. Once softened, add in the mushrooms.
6. Once the sweet potatoes are cooked, add then to the pan. Then add the lime juice and coconut milk. I added 1/2 tin of water here too.
7. Bring to a boil and then allow to simmer for 20-30 minutes until the sweet potatoes are deliciously soft. Add more water as you go along if you think itโ€™s getting too thick.
8. Before serving, stir through the spinach and allow it to wilt. Serve with rice of your choice.