Ingredients:

  • 1 Tbsp Coconut Oil or Unsalted Butter
  • 1 large Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, grated
  • 2 Tbsp Red Curry Paste (good quality)
  • 2 large Sweet Potatoes, peeled and cut into 1-inch chunks
  • 1 ⅔ cups Vegetable Broth (low sodium)
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1 (14.5 oz) can Tinned Diced Tomatoes, drained slightly
  • 1 (15 oz) can Chickpeas, rinsed and drained
  • 1 tsp Brown Sugar or Maple Syrup
  • Fine Sea Salt & Black Pepper, To taste
  • 1 Tbsp Fresh Lime Juice
  • ¼ cup Fresh Coriander (Cilantro), chopped
  • 2 Tbsp Roasted Cashews or Peanuts, roughly chopped

Instructions:

  1. Sauté the Aromatics: Heat the coconut oil (or butter) in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook gently for 5–7 minutes until soft and translucent.
  2. Add Ginger and Garlic: Stir in the minced garlic and grated ginger. Cook for 60 seconds until fragrant, being careful not to burn the garlic.
  3. Bloom the Paste: Add the Red Curry Paste to the pot. Stir constantly for 1–2 minutes, cooking the paste directly on the heat. This process releases the spice oils and deepens the flavor profile significantly.
  4. Add Sweet Potato: Tip the sweet potato chunks into the pot and stir well to coat them thoroughly with the curry base.
  5. Pour Liquids: Add the vegetable broth, diced tomatoes, coconut milk, and the small amount of brown sugar/maple syrup. Bring the mixture to a gentle simmer, scraping up any delicious bits from the bottom of the pot.
  6. Cook Until Tender: Reduce the heat to low, cover the pot loosely, and simmer for 15–20 minutes, or until the sweet potato is fork-tender but still holds its shape.
  7. Add Chickpeas and Season: Stir in the rinsed chickpeas. Cook for another 3–5 minutes just to heat them through.
  8. Adjust Flavour: Remove the pot from the heat. Stir in the lime juice. Taste the curry and adjust the seasoning with salt and pepper.
  9. Garnish and Serve: Ladle the hot curry into bowls. Garnish generously with fresh coriander and the chopped cashews or peanuts. Serve immediately.