Sweet Potato Coconut Curry
Melissa Saint Hill
14-oz can chickpeas, drained
2 medium tomatoes
2 medium sweet potatoes (or 1 large)
5 oz kale or other tough leafy green, finely shredded
1 large onion
2 large cloves garlic
14-oz can coconut milk
Roughly 2 tsp each of chili powder, cumin, turmeric
¹⁄5 cup ground coriander
Handful of fresh parsley/coriander
2 tbsp olive oil
Mixed herbs, salt and pepper, to taste*
Wash, scrub and finely chop sweet potatoes. Lay on a lined baking tray, drizzle with 1 tbsp olive oil and sprinkle mixed herbs and a pinch of salt. Bake in the oven at 375°F until a fork can comfortably pierce the potatoes. Meanwhile, chop onion into medium chunks and sweat in the other tbsp olive oil on medium to high heat until softened. Mix in spices. Add tomatoes and chickpeas, followed by the finely shredded kale. Leave to simmer and soften. Follow by adding in the coconut milk. Lower the heat so that the coconut milk is just simmering. Add in further spices as you taste to satisfy your palate. Simmer for another 10 minutes. Add in the sweet potato and mix everything well. Simmer for another 5 minutes on a very low heat, mixing occasionally.
This can be served with some rice or another grain. I used steamed white rice and black quinoa with turmeric.
*I personally go heavier on certain spices but try to keep it a bit mild on pepper to suit a majority. Please remember that recipes are just guidelines to inspire your own creativity, so adjust quantities up or down as necessary.