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@minikaaba: Bantu suport dong….#minikaaba #kontenhiburan #fyp #foryoupage #kontenlucu

Minikaaba
Minikaaba
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Friday 07 August 2026 04:43:39 GMT
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Chickpea and sweet potato curry is, and forever will be my go to dinner when I need something nourishing, easy to prepare and delicious. Ready in around 30 minutes, this is an absolute show stopper of a dish and I guarantee that once you try it you’ll forever have it on your meal plan! Ingredients: - 1 red onion, cut into rough dice - 200 grams of chickpeas (preferably @Bold Bean Co queen chickpeas) - 1 tablespoon of garlic purée - 2 tablespoons of curry powder (feel free to make your own or use whatever spices you like) -1 tin of coconut milk - 500 grams of sweet potato chunks (roasted with salt) - 250 grams of spinach - 2 teaspoons ketjap manis - lime or lemon juice (fresh is best but whatever you have) How to make it: - start by roasting the sweet potato chunks for 30 minutes at 200 degrees - sweat down the onion for 5 minutes with a pinch of salt - add the chickpeas and leave to cook for another couple of minutes - add the curry powder/spices and mix well so everything gets coated, also add a splash of water - add the coconut milk then leave to simmer for 20 minutes - stir through the roasted sweet potato chunks - add the spinach and leave to wilt - add the ketjap manis - adjust seasoning and add lime/lemon juice to bring the flavours together. #DinnerIdeas #meatfreemondays #veganrecipes
Chickpea and sweet potato curry is, and forever will be my go to dinner when I need something nourishing, easy to prepare and delicious. Ready in around 30 minutes, this is an absolute show stopper of a dish and I guarantee that once you try it you’ll forever have it on your meal plan! Ingredients: - 1 red onion, cut into rough dice - 200 grams of chickpeas (preferably @Bold Bean Co queen chickpeas) - 1 tablespoon of garlic purée - 2 tablespoons of curry powder (feel free to make your own or use whatever spices you like) -1 tin of coconut milk - 500 grams of sweet potato chunks (roasted with salt) - 250 grams of spinach - 2 teaspoons ketjap manis - lime or lemon juice (fresh is best but whatever you have) How to make it: - start by roasting the sweet potato chunks for 30 minutes at 200 degrees - sweat down the onion for 5 minutes with a pinch of salt - add the chickpeas and leave to cook for another couple of minutes - add the curry powder/spices and mix well so everything gets coated, also add a splash of water - add the coconut milk then leave to simmer for 20 minutes - stir through the roasted sweet potato chunks - add the spinach and leave to wilt - add the ketjap manis - adjust seasoning and add lime/lemon juice to bring the flavours together. #DinnerIdeas #meatfreemondays #veganrecipes
#fyppppppppppppppppppppppp
#fyppppppppppppppppppppppp

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