LEEK, SWEET POTATO AND CHICKPEA COCONUT ‘STOUP’
Serves 4 | 15 mins to prepare, 30 minutes to cook | suitable for vegans and vegetarians
Ingredients
- 2 tbsp coconut oil
- 1 can of coconut milk (BPA free- I used light)
- 1 can of chickpeas (BPA free)
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 2 tsp mild curry powder
- 1 large leek, thinly sliced
- 1 large white chopped finely
- 3 large garlic cloves, crushed
- 5cm-piece ginger, grated
- 2 small/medium sweet potatoes, peeled and cut into 2cm chunks
- 300ml Vegetable stock
- 100g baby leaf spinach
- 100g frozen garden peas
- 4 tbsp soya yoghurt
- A bunch of fresh coriander
- Chili flakes for garnish
Method
Heat the coconut oil and mustard seeds in a large saucepan until the seeds start to pop. Then add the chopped onion, along with the turmeric, and curry powder and cook for about a minute until translucent.
Next add the leeks, garlic and ginger and chopped sweet potato and fry for another couple of minutes stirring frequently.
Add the stock, chickpeas and coconut milk, bring to the boil and simmer for around 20 minutes until the potatoes are soft.
Mix in the peas and spinach last, and return to the boil.
Top with 1 tbsp yoghurt, chilli flakes and coriander to garnish.
Enjoy!