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Fresh City Chickpea & Sweet Potato Coconut Curry
December 15, 2017
Photo by dee
Tell us about your recipe. —
large sweet potatoes, rinsed and cubed
kale, roughly chopped
red pepper, chopped into 1" pieces
can of chickpeas
cilantro, stems removed
jars Fresh Indian Simmer Coconut Curry Sauce
extra virgin olive oil
In This Recipe
Add water and quinoa to pot and bring to a boil. Reduce to a simmer until quinoa is cooked (about 15 minutes).
Heat 2 tablespoons of oil in a large saucepan over a medium heat.
Peel, finely slice and add the onion. Cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
Roughly chop and add the sweet potato, red pepper, and coconut curry to the saucepan.
Reduce the heat to a simmer, then cover and cook for 25 to 30 minutes or until the sweet potato is fully cooked through.
Remove the lid of the sauce pan and stir in chickpeas and chopped kale. Cook for 3 additional minutes.
Serve sweet potato coconut curry into separate bowls. Scatter with cilantro leaves, then serve with quinoa.
Serves a Crowd
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