Unconventional Purple Sweet Potato Curry Recipe

Today, I’m excited to share with you a unique dish that’s perfect for a cozy night in with loved ones. This recipe combines unexpected flavors to create a dish that is both comforting and surprising.

Ingredients:

• purple sweet potatoes (500g)
• coconut milk (200ml)
• curry powder (10g)
• canned chickpeas (400g)
• fresh cilantro (50g)
• lime (1)
• salt (to taste)
• pepper (to taste)

Preparation:

To start, peel and dice the purple sweet potatoes into small cubes. In a large saucepan, combine the diced sweet potatoes, coconut milk, and curry powder. Cook over medium heat until the sweet potatoes are tender, about 15 minutes.

While the sweet potatoes are cooking, drain and rinse the canned chickpeas. Add them to the saucepan with the sweet potatoes and continue cooking for another 5 minutes.

Once the sweet potatoes and chickpeas are cooked through and the curry has thickened slightly, season with salt and pepper to taste. Remove from heat and stir in the juice of one lime.

Serve the curry hot, garnished with fresh cilantro leaves.

Tips:

For an extra burst of flavor, try adding a sprinkle of toasted coconut flakes on top of the curry before serving. The crunch and nuttiness of the coconut will perfectly complement the creamy sweetness of the purple sweet potatoes.

Serving:

This purple sweet potato curry weighs approximately 1000g once cooked. It serves 4 people, with each serving weighing around 250g. Each serving is estimated to contain 300 calories.

I hope you give this unique purple sweet potato curry recipe a try and make it your own. Enjoy the process of experimenting with flavors and creating something truly special in your own kitchen. Happy cooking!