🔥This makes a meal in a hurry!
Feel free to use either red or green curry paste – you can find it in most grocery stores.
Makes 3 servings.
Ingredients:
½ Tbsp avocado oil
1 large yellow onion, chopped
1 Tbsp minced fresh ginger
¼ cup curry paste
1 medium-large sweet potato, peeled & chopped into bite-size chunks
1 x 15 oz (450 g) can chickpeas, drained and rinsed
1 x 13.5 oz (380 g) can of coconut milk
optional: fresh lime juice
Directions:
Heat the oil in a large nonstick skillet, over medium-high heat. Add the onion and cook, stirring frequently, for about 5 minutes. Add the ginger and continue to cook, stirring, for another 1-2 minutes. Stir in the curry paste and saute for another 1-2 minutes.
Add the sweet potatoes, chickpeas, and coconut milk. Stir gently to combine. Bring to a simmer and reduce heat slightly. Allow to simmer for 15 minutes, keeping an eye on the sauce to make sure it doesn’t become too dry. Add more water (about 3-4 Tbsp at a time) if necessary. Continue to cook until the sweet potatoes are fork-tender.
Remove from the heat, and if using the lime juice, drizzle over the top. Serve over cooked quinoa and enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by OlgaMiltsova from Getty Images