Yellow Curry w/ Sweet Potato & Chick Peas

Yellow Curry w/ Sweet Potato & Chick Peas

I love a good Coconut Curry with a mix of Veggies. This is an easy recipe that uses simple ingredients that you most likely already have on hand. This happens to be a yellow curry but you can certainly use whatever you like or make up your own with a few spices. This a great recipe to use fresh, frozen or even canned veggies and chick peas. Also feel free to add some extra plant protein in the form of Tofu or Tempeh.

Serves 2-3

---

Ingredients

1 Sweet Potato peeled and cubed

14.5 oz (411g) of Green Beans (fresh, frozen or canned)

15.5 oz (439 g) Chick Peas (Garbanzo Beans)

1 small Onion chopped

3 cloves of Garlic minced

1 1/2 “ knob of Ginger peeled and chopped

13.5 oz (400 ml) of Coconut Milk

1 cup Water

1 tsp (5 g) of Turmeric Powder

1 .5 Tbsp (23.5 g) of Yellow Curry Paste

Salt & Pepper to taste

Directions

1. Sauté the onion on medium heat until translucent, about 5 minutes.

2. Add in the sweet potato, ginger and garlic and continue to cook on medium -low heat for 5-8 minutes (add a bit of water if it begins to stick)

3. Add in the curry paste, turmeric and chick peas and the remaining water. Cover the pot and let cook for 25 minutes or until the sweet potato begins to soften.

4. Add in the green beans, coconut milk, salt & pepper and continue to cook covered for another 15 -20 minutes. The potato should be cooked through and the curry sauce reduced a bit.

5. Serve with your choice of rice or noodles