Ingredients

  • 2 large leeks, white and pale green parts only
  • 1 large sweet potato, washed and dried
  • 4 tbsp. Gustare Leek Extra Virgin Olive Oil
  • 1 clove garlic, pressed
  • 2 ½ tbsp. grated ginger root
  • 2 tbsp. ground cumin
  • 2 tbsp. yellow curry powder
  • zest of a lime
  • 1 tsp. 1830 Sea Salt, 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 coconut milk
  • 13 ½ oz can light coconut milk
  • 13 ½ oz can chickpeas, drained and rinsed

Directions

1

Preheat oven to 425 degrees. Brush sheet tray with Gustare Leek Olive Oil and set aside.

2

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.

3

Cut sweet potato into ½ inch cubes.

4

Toss leeks and sweet potatoes in 2 tbsp. Gustare Leek Olive Oil. Spread onto prepared sheet tray and season with 1830 Sea Salt and pepper. Roast 20-25 minutes, or until just tender but not mushy.

5

Prepare coconut curry while vegetable are roasting. Heat 2 tbsp. Gustare Leek Olive Oil in sauté pan over medium low heat.

6

Add garlic, ginger root, cumin, curry, lime zest, salt, pepper and red pepper flakes. Stir together to form a paste. Add maple syrup. Stir.

7

Add coconut milk gradually, stirring constantly. A silicone whisk works perfectly to dissolve and evenly distribute the seasonings.

8

Bring to boil, then reduce heat to simmer 10-15 minutes, stirring occasionally. Sauce will reduce and thicken.

9

Add chickpeas, sweet potatoes and leeks. Stir to combine and coat evenly.

10

Enjoy over Basmati or brown rice.

Recipe Tags

#Dinner, #Main Course

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