Ingredients

• 1 tablespoon olive oil
• 1 red onion, cut into thin wedges
• 2 garlic cloves, minced
• 1 red chilli, thinly sliced
• 3 tablespoons Thai red curry paste
• 1-14.5 ounce can coconut milk
• 2 sweet potatoes, peeled and cut into chunks
• Handful green beans, trimmed and helved
• 1-14.5 ounce can chickpeas, drained
• 1 lime, juiced
• Brown rice or quinoa, cooked

Directions

1. Heat olive oil in a large frying pan and fry the onion for about 5 minutes until soft.
2. Add crushed garlic and half the chilli and cook for 2-3 minutes.
3. Stir in the Thai red curry paste, coconut milk and ½ cup of water and bring to a boil.
4. Add sweet potatoes, reduce heat to a simmer and cook uncovered for 10 minutes.
5. Add green beans and chickpeas and cook for 5-10 minutes until the sweet potatoes and beans are tender.
6. Add the lime juice and stir.
7. Serve over quinoa or rice.

Enjoy!