¼ cup chopped coriander (including stalks) + 2 tbsp to garnish
Juice of one lime
Sea salt and black pepper to taste
Instructions
Begin by sauteeing the onions with the curry paste and a splash of vegetable stock in a large pot on medium heat until fragrant, around 3 minutes. Add in the bell peppers (and more stock as needed) and cook for a further 2 minutes, stirring frequently.
Add in the sweet potatoes, coconut milk, coconut cream, and the remainder of the vegetable stock and season with sea salt and black pepper to taste. Bring to a boil and then cook on medium heat for 15 minutes before adding in the chickpeas, crushed garlic, lime juice and chopped coriander.
Cook for a further 5-7 minutes or until the potatoes are completely cooked through.
Adjust seasonings as needed and serve with your preferred grain of choice and a sprinkling of fresh coriander.
Recipe by One Arab Vegan at https://www.onearabvegan.com/2017/11/sweet-potato-chickpea-coconut-curry/