Sunset Curry (absolutely delicious!!!)

This is devoured rapidly... it tastes divine! It takes its name from its beautiful radiant sunset colour.

It's dairy free - forget not the most important ingredient..... abundant sprinkles of LOVE!

Let me know if you try it :-)

With Love
Trinity

Sunset Curry

400g chickpeas (cooked)
3 large sweet potatoes (chopped into cubes (2 cm squared)
1 clove garlic (finely chopped or crushed)
200g coconut block
500 ml spring water
3 fresh tomatoes (roughly chopped)
1 Tbl mild curry powder
1 tsp sea salt
1 very large handful fresh coriander (roughly chopped)
1 handful fresh basil (roughly chopped)

How to prepare:

Place water in large cooking pot and bring to the boil. Roughly chop coconut block and allow to melt into the water to form ‘coconut milk’.

Add chickpeas, sweet potatoes, garlic, tomatoes, curry powder, sea salt and half of the coriander to the coconut milk. Bring to the boil and then allow to simmer on a low heat for approximately 25 minutes stirring occasionally.

Toward the latter part of the cooking period the potatoes will begin to fall apart, allowing the milk to thicken and form a rich creamy sauce. At this stage add the remaining coriander and basil.

Variations:

1. Try replacing half of the sweet potatoes with regular potatoes.
2. Use butternut squash instead of sweet potatoes