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Sweet potato and chickpea curry


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Ingredients

4 portion(s)

Sweet potato and chickpea curry10

  • 10g olive oil
  • 1 brown onion, Cut into quarters
  • 4 garlic cloves
  • 450g sweet potato, Peeled and cut into 2cm pieces
  • 425g can Checkpeas, Drained and washed
  • 80g red curry paste, I add about 1/4 cup(100g)
  • 1 heaped tsp coriander, Or To own taste
  • 1 heaped tsp cumin, Or To own taste
  • 400g can diced tomatoes
  • 120g spinach, Washed
  • 1 tbsp lemon juice
  • 4 heaped tablespoons sliced almonds, Or pine nuts
  • 6
    45min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
  • 9
5

Recipe's preparation

  1. Add onion and garlic to the bowel.
    put the lid on with MC in and
    chop 4sec, speed 5, scrape down the sides and repeat.

    add oil and curry paste to the bowl. Lid on, no MC.
    Cook 4minutes,100 degrees, reverse speed 1.

    Next Add sweet potato, cumin, coriander and tomatoes to the bowel.
    cook for 20min, 100degrees, reverse with spoon icon, MC off.

    Add chickpeas and lemon juice. Cook 6min,100 degrees,reverse and spoon icon.
    Or until potato is cooked (I find I only cook longer if I add little more potato).

    poor into 2.6 litre container and mix through spinach and sprinkle almonds over the top.

    I hope you enjoy 😌
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Accessories you need

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Tip

I have put this in the freezer and found it defrosted fine.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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