Sweet potato curry
Feeling creative
Cooking for my mum
Cooking Instructions
- 1
Heat the coconut oil in a pan over medium heat. Slice the onion, add and cook until brown. Add the ginger and the garlic. Cook for about a minute. Add the garam masala and the chopped tomatos. Sauté for another minute
- 2
Add the coconut milk and stir until the mixture thickens. Add the chickpeas, aduki beans and black-eyed beans. Dice the sweet potato and chop the broccoli. Add the vegetables with a cup of vegetable stock, salt and pepper. Cook for 15 minutes. Add the vegetables with a cup of vegetable stock, salt and pepper.
- 3
Stir in the spinach and cook until wilted (1-2 minutes). Stir in the lemon juice.
- 4
Wash the parsley and rosemary, removing the leaves from the stems. Finely chop the herbs.
- 5
Serve over rice and top with the herbs
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