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Chickpea Sweet Potato Peanut Curry (Vegan + GF)
RHIANSRECIPES.COM19Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil (or vegetable or rapeseed oil)
- 1 onion (diced)
- 1 cm minced ginger (1/2 inch)
- 2 garlic cloves (minced)
- 1 tsp. sweet paprika
- 1 tsp. ground cumin
- 1 pinch cayenne pepper (to taste)
- 1 red pepper (diced)
- 400 grams chickpeas (drained and rinsed, 14 oz)
- 2 sweet potatoes (peeled and diced, medium-sized)
- 200 grams spinach (or sub collard greens, kale etc, 7oz)
- 1 cube vegetable stock (ensure gluten-free if necessary)
- 1 handful fresh coriander (cilantro, roughly chopped)
- 200 mL tomatoes (tinned, 4/5 cup)
- 1 Tbsp. smooth peanut butter
- salt and ground black pepper (to taste)
- cooked rice (brown or white)
- roasted peanuts (roughly chopped)
- fresh coriander (cilantro, roughly chopped)
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