Chickpea and sweet potato coconut curry

1. 1

   Rinse the rice in a sieve under cold water until it runs clear, then place it into a large, lidded saucepan. Cover with enough boiling water to rise about 1 inch (2.5 cm) above the rice. Bring to a boil over high heat, cover tightly with the lid, reduce the heat to low, and cook for 10 minutes. Turn off the heat and leave covered until the curry is done.

   10 min

2. 2

   Meanwhile, heat the oil in a large saucepan and add the curry powder and garlic. Pour in the coconut milk, lime juice, lime zest, and sweet potato. Cook for 15 minutes or until the potato is tender.

   15 min

3. 3

   Add the chickpeas and frozen peas, heat through until warmed, and serve alongside the prepared rice.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.