Sweet Potato and Chickpea Curry with Kaffir Lime

Ingredients

• 1 can (400g) chickpeas (drained and rinsed)
• 300g sweet potato (cubed)
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 3 tbsp yellow curry paste (gluten-free)
• 2 tbsp coconut oil
• 1 onion (diced)
• 3 garlic cloves (minced)
• 1 tbsp grated fresh ginger
• 2 kaffir lime leaves
• 1 tbsp palm sugar
• 1 tbsp lime juice
• salt to taste

Method

1. Heat coconut oil in a pot and sauté onion, garlic, and ginger until fragrant, about 2 minutes.
2. Stir in curry paste and cook for 1 minute.
3. Add sweet potato cubes and chickpeas, stir to coat.
4. Pour in coconut milk and vegetable broth; bring to a simmer.
5. Add kaffir lime leaves and palm sugar; simmer 25–30 minutes until sweet potato is tender.
6. Season with lime juice and salt; serve with jasmine rice or gluten-free noodles.