Sweet Potato and Chick Pea Curry
Over a year ago
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Ingredients
- 1 grated onion
- 3 medium carrots
- 1 medium sweet potato
- 0.5 tin of chick peas
- 200 ml reduced fat cocunut milk
- 0.5 cup frozen peas
- 1 vegetable stock cube mixed with 250 ml water
- 1heaped tbsp flour
- 1-2 tbsp mild curry paste
- 1 tbsp chopped fresh coriander
- 5 roughly chopped mushrooms
Accompaniment
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Description
A nutritional mild curry consisting of vegetables and pulses with lots of flavour.
Method
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1
Fry the onion for a couple of mins, add the curry paste and mix well then add the flour mixing to form a paste. Gradually add the stock and coconut milk a little at a time ensuring no lumps. Bring to the boil and add all remaining ingredients leaving out the coriander. Simmer for around 15 mins until all vegetables are tender. Add coriander and cook for a further 5 mins. Serve with some brown rice.
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