Sweet potato, chicken & coconut milk curry
What you will need:
2dl coconut milk (I use light coconut milk)
half a can of pre-cooked chickpeas (120g drained weight)
1/3 of a small cauliflower head
two small sweet potatoes
240-300g chicken breast bits (or tofu for a vegetarian option)
one red onion
1tbsp coconut oil
1/2tsp ground cumin
1/2tsp ground coriander
Himalayan salt to taste
Optional for serving:
quinoa or wholegrain rice, sprouts, pomegranate seeds, fresh coriander
How to do it?
- Heat up the coconut oil on a pan. Add the spices (except salt). Chop the onion into tiny bits and sauté it in the coconut oil and spices. Add the chicken (or tofu).
- While your chicken (or tofu) is cooking on the pan – wash and scrub the sweet potatoes and cut them into small cubes. Steam until soft. Chop also the cauliflower and steam until soft. I use a Lékue steam case– 4-5 minutes for the two sweet potatoes and 3 minutes for the cauliflower. (Pre-cooking the veggies saves you plenty of time!)
- Once your chicken on the pan is cooked, add the pre-cooked vegetables, pre-cooked chickpeas and coconut milk into the pan. Reduce heat, cover and simmer for 10-15 minutes. Taste and add salt to taste.
- Serve with quinoa or rice – I also love adding sprouts, fresh coriander and pomegranate seeds!