Creamy Vegan Coconut Curry With Sweet Potato

Enjoy this creamy and delicious vegan coconut curry at home, packed with lots of veg and flavour - it's the perfect comfort meal for the colder winter days! Each serving provides 20g of protein.

Ingredients:

Serves 2

• 1 tablespoons coconut oil
• 1 red onion 
• 1 tbsp minced garlic
• 1/2 tbsp minced ginger
• 1 tsp ground coriander
• 1 tsp salt
• 1 large sweet potatoes, cubed
• 2 tbsp Thai red curry paste
• ½ cup vegetable stock (90ml)
• ½ can chickpeas
• ½ can coconut milk
• 2 cups kale, finely sliced
• ½ tbsp lime juice
• 1 bag microwave jasmine rice

Method:

1. Melt coconut oil over medium heat, add onion and cook until soft. Add garlic continue cooking for 2 mins.
2. Add ginger, coriander, salt and sweet potatoes. Stir. Cook for about 4-5 mins (potatoes should still be firm).  Add curry paste, stock and chickpeas.
3. Cover and turn up heat until boiling. Reduce heat and simmer for 8-10 mins 
4. Add coconut milk, kale and lime juice. Simmer until kale cooked.
5. Serve with rice and some freshly chopped coriander.

Nutrition information per serving:

• 782 calories
• 20.5g protein
• 32.5g fat
• Of which saturates 21.6
• 95 carbohydrate
• 24.5g sugar
• 12.8g fibre
• 0.82g salt

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