Creamy Thai Red Coconut Chickpea and Sweet Potato Curry

Ingredients

• 1 tbsp (15 ml) Coconut oil
• 1 medium (approx. 50g), finely chopped Shallot
• 2, minced Garlic cloves
• 1 tbsp (15g), grated Fresh ginger
• 2 tbsp (30g) Thai red curry paste
• 1 medium (approx. 250g), peeled and diced into 1-inch cubes Sweet potato
• 1 x 400ml can (13.5 fl oz) Full-fat coconut milk
• 120 ml (½ cup) Vegetable broth
• 240g (1 x 15 oz can), rinsed and drained Canned chickpeas
• 1 tsp (5g) Brown sugar (or palm sugar)
• 1 tsp (5ml) Soy sauce (or tamari for gluten-free)
• 1 tbsp (15ml), freshly squeezed Lime juice
• 2 tbsp (10g), chopped, for garnish Fresh cilantro
• for serving Cooked jasmine rice

Method

1. 1

   Heat coconut oil in a large pot or Dutch oven over medium heat.

2. 2

   Add chopped shallot and sauté for 2-3 minutes until softened. Add minced garlic and grated ginger, cooking for another minute until fragrant.

3. 3

   Stir in the Thai red curry paste and cook for 1-2 minutes, stirring constantly, until aromatic. This step helps to bloom the spices and deepen the flavour.

4. 4

   Add the diced sweet potato to the pot and stir to coat it evenly with the curry paste. Cook for 3-5 minutes, allowing the sweet potato to start softening slightly.

5. 5

   Pour in the full-fat coconut milk and vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the sweet potato is tender.

6. 6

   Stir in the rinsed and drained chickpeas, brown sugar, and soy sauce. Continue to simmer for another 5 minutes to allow the flavours to meld and the chickpeas to heat through.

7. 7

   Remove the pot from the heat and stir in the fresh lime juice.

8. 8

   Taste and adjust seasonings as needed, adding more sugar for sweetness, soy sauce for saltiness, or lime juice for brightness.

9. 9

   Serve hot over cooked jasmine rice, garnished generously with fresh cilantro.