Easy Kumara Chickpea Curry
Ingredients
- Bunch of Coriander - Leaves separated from stalks, stalks chopped finely
- 1/2 Cup Vegetable Stock
- 1/2 Cup Water
- 1x Can Chickpeas
- 1x Can Chopped Tomatoes
- 1x Can Coconut Milk
- 3x Kumara - Cut in cubes
- 1x Red Onion - Diced
- 2x Tablespoon Grated Ginger
- 2x Tablespoon Olive Oil
- 3x Tablespoon Curry Powder
Method
- Heat Olive Oil in a large pot on medium heat, then add onions and cook for 2 minutes.
- Add Curry Powder and stir until onion is coated, drizzling more Olive Oil over to coat if needed. Cook for a further 5-8 minutes and stir in Ginger.
- Add Chickpeas, Coriander stalks and Kumara, stirring through individually. Cook for 5 minutes.
- Add the can of Tomatoes, Vege stock and water and stir thoroughly.
- Simmer on medium-low heat for 15 minutes, or until Kumara is cooked through. Remove from heat.
- Serve with Coriander leaves, and a dollop of greek yoghurt.
