sweet potato chickpea curry

💸 welcome to two cheap - a series where I make healthy, plant-based meals that cost under $2. This creamy sweet potato and chickpea curry is seriously amazing. It may just be my favourite of the series so far! When served with rice, it comes in at a grand total of $1.53AUD* per serve. Recipe (Serves 4): - 1 Large Sweet Potato ($2) - 1 Clove Garlic ($0.11) - 1/2 Brown Onion ($0.25) - 1 Can (240g) Chickpea ($1) - 1 Tbsp Olive Oil ($0.16) - 2 Cups Vegetable Broth ($0.90) - 1 Cup Full-Fat Coconut Milk ($0.5) - 1 Tbsp Curry Powder ($0.6) - 1/4 Tsp Ground Ginger ($0.04) - 1/4 Tsp Smoked Paprika ($0.05) - 1/4 Tsp Cayenne Pepper ($0.06) - Pinch of Salt and Pepper ($0.05) To Serve: With 1 Cup Rice: + $0.4 🔥TOTAL COST: $6.12* / PER SERVE: $1.53* or With 4 Slices Toast: + $2 🔥TOTAL COST: $7.72* / PER SERVE: $1.93* 1. Peel and dice the sweet potato. Place into a saucepan of water (enough to cover the sweet potato) and bring to a boil. Reduce heat to medium and cook for 15 minutes, or until tender. Remove from heat and drain. 2. Place the cooked sweet potato, coconut milk, vegetable broth, spices, salt and pepper into a food processor and process until smooth. Set aside. 3. Finely dice the onion and garlic and drain the chickpeas. Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 2-3 minutes. Add the garlic and chickpeas and sauté for a further 1-2 minutes. 4. Pour in the sweet potato blend and stir. Reduce heat to low to medium and allow to cook for 10-15 minutes, stirring regularly, or until the curry has thickened. Remove from heat. 5. Serve hot and optionally garnish with coconut cream and fresh herbs. Serve with a choice of rice or toast. Enjoy! Store leftovers in the fridge for 3-4 days. *All ingredients are bought from supermarkets in Australia. Prices may vary from country to country.

Good

% Daily Values based on a 2,000 calorie diet