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Sweet potato and chickpea curry

April 13, 2016

Sweet Coconut

My go to curries usually feature coconut, I love sweet curries especially on fragrant rice or with a herbed naan.  I will never forget the first curry I ever made from a student cookbook,  looking back I realise how far I have come and how confident I have grown in the kitchen.  I am more willing to explore new flavours and go completely out of my comfort zone.   I found an Indonesian based curry paste in a local supermarket and decided to try it with an Indonesian curry recipe I found in one of my student cook books.  I do not have a great deal of experience with curries in terms of cooking but when my taste buds are excited that’s enough for me to recognise good food.



Indonesian Based Curry Paste, 2 tbsp oil, 600g sweet sweet potato (peeled and cut), 125ml vegetable stock, 300g tinned chickpeas (rinsed and drained), 400ml coconut cream, 1/4 tsp sugar.


  1. Heat the oil in a large saucepan.
  2. Add the curry paste and cook stirring for 5 minutes until fragrant.
  3. Add the onion and cook for a further 5 minutes until softened.
  4. Add the sweet potato and stock cook for 10 minutes or until the sweet potato is almost cooked through.
  5. Add more stock if required.
  6. Add the chickpeas, coconut cream, sugar and salt for seasoning.
  7. Bring to the boil stirring constantly then reduce the heat and simmer for 5 minutes.
  8. When the sauce has thickened serve with chosen side.



From → Main Meals

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