Lime & Coconut Chickpea Curry with Coconut Flatbreads
Serves: 2 | Prep time: 15 minutes | Cooking time: 30 minutes | Skill: Moderate
"There is nothing more delicious than a home made curry. This is one of my most quick and easy curries to make and if you have pre-roasted sweet potato's you can make it in just 15 minutes!
The flat breads are delicious and so hearty to add to any curry or even salad. You can always make the dough in advance and wrap in clingfilm and leave in the fridge for an hour if you need to make them in advance and then just fry off when your guests arrive." Tash x
450g sweet potatoes
1 tsp coconut oil
1 white onion, sliced
½ red chilli, finely chopped
1 large or 2 small cloves garlic, finely chopped
2 tsp ginger, finely chopped
4 curry leaves
1 tsp black mustard seeds
¼ tsp each of ground cardamom, ginger, cumin & turmeric
400ml coconut milk
175ml vegetable stock made with 1 tsp Bouillon powder
250g cooked chickpeas (400g tin, drained)
150g fresh spinach leaves (3 large handfuls)
Zest 2 limes
Juice 1 lime
30g chopped fresh coriander
1 cup gluten free plain flour
4 tbsp goats yoghurt
¼ tsp Himalayan Salt
¼ tsp baking powder
1 tbsp melted coconut oil
2 tbsp desiccated coconut
Pre-heat the oven to 175°C
Peel and chop the sweet potato into 2cm cubes. Smother them in ½ tsp coconut oil and bake in the oven for 20 minutes or until soft.
Melt the other ½ tsp of coconut oil in a pan and sauté the onions for 2-3 minutes until soft. Add in the chilli, ginger, garlic, mustard seeds and garlic and continue to sauté on a gentle heat for a further 2-3 minutes adding a splash of water if the pan gets too hot and the spices start to stick.
Add the coconut milk, lime zest and stock to the pan and simmer on a medium heat until the sauce begins to thicken. Next add your chickpeas and squash and spinach and combine until the spinach wilts.
Once heated through, stir in your chopped coriander and lime juice and serve.
Method for the Flatbreads:
Combine all of the ingredients to make a dough and leave to rest for an hour.
Split the dough into 5 balls and shape into a round with the heel of your hand so that it is as thin as possible but does not crack. Cover your hands in oil if this makes it easier.
Melt some coconut oil in a pan over a medium heat and bake the breads in the pan until golden brown on either side. This should take around 3 minutes on each side. Serve straight from the pan with the curry.