Sweet Potato Curry Recipe
roasted sweet potatoes, quinoa, chickpeas, ginger-curry broth, avocado (no side)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Roast Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and golden brown.
Cook Quinoa
Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
Prepare Curry Broth
In a large pot, heat a tablespoon of olive oil over medium heat. Add the grated ginger and curry powder, sauté for 1 minute until fragrant. Pour in the coconut milk and remaining vegetable broth, stirring to combine.
Combine Ingredients
Add the roasted sweet potatoes and chickpeas to the curry broth, simmer for 10 minutes to allow flavors to meld.
Serve
Divide the quinoa into bowls, ladle the sweet potato curry over the quinoa, and top with sliced avocado. Season with salt and pepper to taste.
