Description
This red curry with sweet potato and chickpeas is one of my go-to recipes for Meatless Monday. It is a quick weeknight dinner that is delicious and will not only keep in the refrigerator for several days after but tastes better the next day.
[gallery columns="1" size="medium" ids="1324,1318,1319,1320,1321,1323"]Ingredients
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- 3 Tbs coconut oil
- 2 cups onion, diced
- 2 tsp garlic, chopped
- 2 tsp fresh ginger, grated
- 1 lemongrass stalk
- 2 cans chickpeas, rinsed and drained
- 4 cups sweet potatoes, chopped (about two medium sweet potatoes)
- 1 can coconut milk
- 2 cans vegetable broth
- 2 Tbs red chili paste
- Chopped green onions, for garnish
- Cilantro, for garnish
- Thai basil, for garnish (optional)
- Salt, to taste
Instructions
- In a medium sized pot, melt the coconut oil over medium heat.
- Add the onions and season with salt, to taste. Cover and cook for about 5-8 minutes until softened.
- Uncover and add the garlic and ginger. Stir to combine and cook for 3-4 minutes.
- Add the chickpeas, sweet potatoes, coconut milk, vegetable broth, chili paste, and lemongrass.
- Simmer over medium heat for at least 20 minutes or until the sweet potatoes are soft.
- Serve over brown rice or rice noodles.
- Garnish with green onions, cilantro, and Thai basil (optional).
- Prep Time: 30 minutes
- Cook Time: 30 minutes