Southeast Asian Veggie Curry

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 150g green beans
• 2clov garlic
• 1bunch mint
• 380g chickpeas
• 10g Balinese seasoning
• 200ml coconut milk
• 2pcs sandwich rolls
• 15ml vegetable oil
• 10ml soy sauce
• 10ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 180C, fan-forced. Cut the unpeeled sweet potato into 2cm chunks. Trim the beans and halve on an angle. Crush or finely chop 2 garlic cloves. Pick the mint leaves, discarding the stems. Drain and rinse the chickpeas.
2. Step 2 — Start curry
   Heat 1 tbs vegetable oil in a medium deep frypan over medium-high heat. Cook the sweet potato, stirring, for 3-4 mins until golden. Add the garlic and Balinese seasoning and cook, stirring, for 30 secs or until fragrant.
3. Step 3 — Simmer curry
   Add the chickpeas, coconut milk, 2 tsp soy sauce, 2 tsp sugar and 180ml (¾ cup) water to the pan and stir to combine. Season with salt and pepper. Bring to the boil, then reduce the heat to medium-low and cook, covered, stirring occasionally, for 6-8 mins until the sweet potato is just tender.
4. Step 4 — Bake rolls
   Meanwhile, put the rolls on an oven tray and bake for 8 mins or until crusty and warmed through.
5. Step 5 — Serve up
   Add the beans to the curry and cook, covered, for 3-5 mins until the beans are tender. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the curry among bowls and top with the mint leaves. Serve with the rolls for dipping. Enjoy!
6. Step 6 — Make it spicy
   Like your curries hot? Kick up the heat a notch or two with a scattering of chopped fresh chilli or chilli flakes.

Allergens

Sojabohnen, Sulfit, Gluten, Wheat