Name: Meal Prep Creamy Sweet Potato and Chickpea Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: Red curry paste – 2 tablespoons; Ginger – a thumb size piece; Tomatoes puree – 1 teaspoon; 1 red chilli – (Optional); Creamed coconut – 100 grams (cut into chunks if in solid form); Fish sauce – 2 tablespoons (optional – for vegetarian’s swap with additional soy sauce); Soy sauce – 2 tablespoons; Palm sugar – 1 teaspoon (or brown sugar as an alternative); Fresh or dried Kaffir lime leaves* – x 2 leaves; Lemongrass stalk – 1 x chopped (remove & discard outer tough skin before chopping); Mild curry powder – 2 tablespoons; Garlic – 4 x cloves; Spring Onion – 3 x stalks roughly chopped; 150ml cold water; Sweet potatoes – 400g chopped into small cubes (1 large or two very small sweet potatoes); Mild curry powder – 1 teaspoon; Tinned Chickpeas – 1 x can (240g drained weight); Vegetable stock – 400ml (1x vegetable stock cube & add boiling water); Salt – to taste; Vegetable oil – 2 tablespoons; Instant Microwaveable Basmati Rice x 2 250g packets; Salad leaves, lime wedges & Coriander to garnish (optional)

Description

An aromatic creamy sweet potato and chickpea curry. So simple to make and packed full of flavour with a jazzed up creamy red curry paste.

Ingredients

Scale

Creamy Curry Paste:

Red curry paste – 2 tablespoons
Ginger – a thumb size piece
Tomatoes puree – 1 teaspoon
1 red chilli – (Optional)
Creamed coconut – 100 grams (cut into chunks if in solid form)
Fish sauce – 2 tablespoons (optional – for vegetarian’s swap with additional soy sauce)
Soy sauce – 2 tablespoons
Palm sugar – 1 teaspoon (or brown sugar as an alternative)
Fresh or dried Kaffir lime leaves* – x 2 leaves
Lemongrass stalk – 1 x chopped (remove & discard outer tough skin before chopping)
Mild curry powder – 2 tablespoons
Garlic – 4 x cloves
Spring Onion – 3 x stalks roughly chopped
150ml cold water

Additional ingredients:

Sweet potatoes – 400g chopped into small cubes (1 large or two very small sweet potatoes)
Mild curry powder – 1 teaspoon
Tinned Chickpeas – 1 x can (240g drained weight)
Vegetable stock – 400ml (1x vegetable stock cube & add boiling water)
Salt – to taste
Vegetable oil – 2 tablespoons
Instant Microwaveable Basmati Rice x 2 250g packets
Salad leaves, lime wedges & Coriander to garnish (optional)

Instructions

Pre heat your oven to 180 degrees. Pre heat a large sauté pan or medium sized pot to a high heat on your stove.
Mix your chopped sweet potatoes, 1 x teaspoon of curry powder, 1 x tablespoon of vegetable oil, salt & pepper in a bowl. Add to a lightly greased baking tray and place in the oven for 15 minutes.
Add the curry paste ingredients and water into a food processor/blender. Blend until the curry paste is a smooth puree consistency.
Add 1 tablespoon of vegetable oil to the sauté pan then add all of the blended the curry paste. Stir fry for 2 minutes, then add the chickpeas, sweet potatoes, hot vegetable stock to the pan and bring to the boil for an additional 2 minutes, stirring frequently. Reduce to heat to a relatively low level, leave to simmer for 8-10 minutes. Ensure you stir throughout cooking to prevent the bottom of the pan burning as the curry sauce is quite thick in texture.
Once cooled place into 4 meal prep containers, with the equally portioned rice and garnish with fresh coriander & lime. Add salad leaves/vegetable greens of your choice, I serve mine with lamb’s lettuce.

Notes

*Recipe Tips

*Fresh Keffir lime leaves taste a lot more fragrant than the dried spice version, so try to use fresh if possible. Most supermarkets sell dried Kefir lime leaves in the spices section. For my readers in the UK I found Sainsburys usually stocks fresh Kafir lime leave in the herbs section. Otherwise you can also get fresh Kefir lime leaves from your local Asian/Chinese Supermarket.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Category: Meal Prep
Cuisine: Asian

Keywords: Meal Prep, Creamy Sweet Potato and Chickpea Curry, Asian Food, Vegetarian, Lunch