Roasted Sweet Potato, Leek and Chickpea Coconut Curry
Rated 5.0 stars by 1 users
Category
main course
Servings
2-3
Prep Time
20 minutes
Cook Time
25 minutes
Roasted Sweet Potato, Leek and Chickpea Coconut Curry
Ingredients
- 2 large leeks, white and pale green parts only
- 1 large sweet potato, washed and dried
- 4 tbsp. Gustare Garlic Extra Virgin Olive Oil
- 1 small clove garlic
- 2 ½ tbsp. grated ginger root
- 2 tbsp. ground cumin
- 2 tbsp. yellow curry powder
- zest of a lime
- 1 tsp. Gustare Fleur de Sel, plus more for roasting
- ¼ tsp. freshly ground pepper, plus more for roasting
- ¼ tsp. red pepper flakes
- ½ tbsp. pure maple syrup
- 13 ½ oz can light coconut milk
- 13 ½ oz can chickpeas, drained and rinsed
Directions
Preheat oven to 425 degrees. Brush sheet tray with Gustare Garlic Olive Oil and set aside.
Slice leeks in half lengthwise. Slice each half into ½ inch thick half moons. Cover slices with cold water, then drain and rinse in a strainer. Repeat 2-3 times to ensure removal of any remnants of soil. Set aside.
Cut sweet potato into ½ inch cubes.
Toss leeks and sweet potatoes in 2 tbsp. Gustare Garlic Olive Oil. Spread onto prepared sheet tray and season with Gustare Fleur de Sel and pepper. Roast 20-25 minutes, or until just tender but not mushy.
Prepare coconut curry while vegetable are roasting. Heat 2 tbsp. Gustare Olive Oil in sauté pan over medium low heat.
Add garlic, ginger root, cumin, curry, lime zest, salt, pepper and red pepper flakes. Stir together to form a paste. Add maple syrup. Stir.
Add coconut milk gradually, stirring constantly. A silicone whisk works perfectly to dissolve and evenly distribute the seasonings.
Bring to boil, then reduce heat to simmer 10-15 minutes, stirring occasionally. Sauce will reduce and thicken.
Add chickpeas, sweet potatoes and leeks. Stir to combine and coat evenly.
Enjoy over Basmati or brown rice.
