This is really warming, really filling, really delicious and really easy! I make a batch of this at the beginning of the week and reheat a portion each day for my lunch.
What you need:
1 sweet potato peeled and chopped (or bought fresh or frozen chunks)
1 can of chickpeas (drained)
1 dessert spoon of medium hot curry powder
1 can of coconut milk
a dash of garlic oil (if you like, for added flavour)
a vegetable stock cube (I like Knorr which is also gluten-free)
To serve: some creme fraiche & coriander and seasoning
What you do:
Put the sweet potato chunks, chickpeas, stock cube and curry powder into a pan and add enough water to cover them. Add a dash of garlic oil for extra flavour if you like. Boil with a lid on until the sweet potato is soft. Add a can of coconut milk (or enough to make it of curry-like consistency, heat through and stir. Serve with a dollop of creme fraiche and fresh coriander if you have some.
Tip: for a more filling meal serve with brown rice. Lovely with a sprinkling of pomegranate seeds and slice of lime!