Sweet Potato, Lemongrass & Coconut Curry
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 large sweet potatoes
- 240g canned chickpeas
- pinch of ground cumin
- ½ teaspoon ground turmeric
- ½ butternut squash
- 1 onion
- 2 cloves garlic
- 2 lemongrass stalks
- 1 x 400ml coconut milk
- large handful of spinach
- drizzle of olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 180°C fan / 350°F. Place the sweet potatoes in a baking dish, along with the drained chickpeas; drizzle with olive oil and add a pinch of cumin, turmeric, salt and pepper; mix well. Roast in the oven for 35–40 minutes until golden.
Step 2
Place the butternut squash on a separate baking tray with a drizzle of olive oil and pinch of salt. Cook for 25–30 minutes until it softens.
Step 3
Place the onion and garlic in a pan with a drizzle of olive oil; cook over medium heat for 5–10 minutes until soft.
Step 4
Once the onions are soft; bash the lemongrass stalks with a rolling pin and add to the pan. Leave for 5–10 minutes to release the flavour.
Step 5
Add the cooked butternut squash to the pan and stir for a few more minutes before adding the coconut milk. Bring to the boil and simmer for 10–15 minutes.
Step 6
Once the butternut squash is completely soft, remove the lemongrass stalks. Then, using a hand blender, blitz to your preferred consistency, adding a dash of water if needed.
Step 7
When the sauce is ready, add the roasted sweet potato chunks, spinach and chickpeas. Cook for another few minutes to heat everything through.
Step 8
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