Fresh City Chickpea & Sweet Potato Coconut Curry

1. 1

   Add water and quinoa to pot and bring to a boil. Reduce to a simmer until quinoa is cooked (about 15 minutes).

2. 2

   Heat 2 tablespoons of oil in a large saucepan over a medium heat.

3. 3

   Peel, finely slice and add the onion. Cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.

4. 4

   Roughly chop and add the sweet potato, red pepper, and coconut curry to the saucepan.

5. 5

   Reduce the heat to a simmer, then cover and cook for 25 to 30 minutes or until the sweet potato is fully cooked through.

6. 6

   Remove the lid of the sauce pan and stir in chickpeas and chopped kale. Cook for 3 additional minutes.

7. 7

   Serve sweet potato coconut curry into separate bowls. Scatter with cilantro leaves, then serve with quinoa.

No additional tips available.