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Lime And Coconut Chickpea Curry With Coconut Flatbreads
Ingredients
- 450g sweet potatoes
- 1 tsp coconut oil
- 1 white onion, sliced
- ½ red chilli, finely chopped
- 1 large or 2 small cloves garlic, finely chopped
- 2 tsp ginger, finely chopped
- 4 curry leaves
- 1 tsp black mustard seeds
- ¼ tsp each of ground cardamom, ginger, cumin & turmeric
- 400ml coconut milk
- 175ml vegetable stock made with 1 tsp Bouillon powder
- 250g cooked chickpeas (400g tin, drained)
- 150g fresh spinach leaves (3 large handfuls)
- Zest 2 limes
- Juice 1 lime
- 30g chopped fresh coriander
- FLATBREAD:
- 1 cup gluten free plain flour
- 4 tbsp goats yoghurt
- ¼ tsp Himalayan Salt
- ¼ tsp baking powder
- 1 tbsp melted coconut oil
- 2 tbsp desiccated coconut
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