Thai Sweet Potato Curry

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

2 medium sweet potatoes, cubed

4 cloves garlic, minced

1 cup bell pepper

1 15 oz can chickpeas, drained

1 14 oz can full fat coconut milk

1/2 cup onions, chopped

4 Tbs Red Curry Paste

salt, pepper to taste

1 large handful spinach, chopped

Instructions

Heat a bit of oil, or if you don't use oil vegetable broth, in a casserole. Add garlic, onions, and bell pepper. Fry all for around 3 minutes then add sweet potatoes, coconut milk, red curry paste and cook for 10 minutes.

After 10 minutes add chickpeas, season with salt and pepper. Cook for 6 minutes longer, then give optional spinach to the curry.

Serve in bowls or over rice on plates.

Nutrition

• Taille de Portion: 2 cups
• Calories: 363
• Lipides Totaux: 5.6 g
• Lipides Saturés: 1.2 g
• Lipides Insaturés: 3.5 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 129 g
• Glucides Totaux: 34.5 g
• Fibres Diététiques: 9.8 g
• Sucres Totaux: 5.4 g
• Protéines: 6.6 g