Chickpea, Broccolini and Sweet Potato Curry

Ingredients
1 Tbsp vegetable oil
1 Tbsp curry powder, mild to hot according to taste
800 g sweet potato, peeled and diced into bite sizes
400 g can chickpeas, drained and rinsed
1 onion, peeled and diced
1 red capsicum, diced
400 ml can coconut milk
salt and pepper to taste
100 g baby spinach leaves
1 bunch broccolini
soy yoghurt as a dressing
Method
Heat the oil in a pan. Add the onion and capsicum and cook for 2 minutes, stirring. Add the curry powder and stir in for a further 2 minutes until it becomes fragrant.
Add the sweet potato and coconut milk and a cup of water. Bring to the boil. Stir and cover. simmer for 10 minutes until sweet potato is tender.
Stir in the chickpeas and bring back to the boil. Add seasoning to taste.
Remove from the heat and stir in the spinach leaves. They will wilt and add colour.
Meanwhile steam the broccolini for 5 minutes until tender.
Divide the curry onto 4 plates and add the broccolini to the side.
Drizzle soy yoghurt over the dish. Serve hot.
Serves 4 people.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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