This delicious and healthy curry is an easy week night dinner for the whole family which will warm you from the inside out!
Peel and dice the sweet potatoes into 1-2cm cubes
Peel and dice the onion
Peel and finely mince the garlic cloves
Rinse the beans, remove the ends and chop in half
Drain and rinse the chickpeas and assemble the spices
In a medium sized pot, heat the coconut oil on a medium to high heat
Add the chopped onion and sauté for 2-3 minutes
Add the garlic and ginger to the pot and sauté for another 1-2 minutes
Add cumin, ground coriander, turmeric, chilli flakes and curry powder to the pot, stir for a further 30 seconds
Add in around 100-200ml of the vegetable stock to prevent the mixture from sticking, then add the diced sweet potato and stir well to coat in the spices
Add the can of chopped tomatoes (including their juice), the drained and rinsed chickpeas and the can of coconut milk, stir to combine
Bring the mixture to a near boil, stir and then reduce to a simmer, leave partially covered for 20 minutes, stirring occasionally
If serving with rice, start cooking it during this time, I added some smokey paprika and frozen peas to my rice cooker for something different, however feel free to keep it simple with plain steamed rice
After 20 minutes, test potatoes with a fork, they should be fairly soft
Add in the chopped green beans and salt and pepper to taste, stir well and cook for another 5-10 minutes depending on desired texture
Serve curry on a bed of rice, top with chopped cashew nuts, chopped coriander and squeeze the lime juice over the top (don't skip this, it adds an extra oomph!) I also add a spoonful of coconut yoghurt (YUM!)
Dig in and enjoy!
Leftovers can be stored in the refrigerator in an airtight container for up to three days, or can be frozen for up to one month for best results.