Sweet Potato and Chickpea Curry

The sweet potato and chickpea curry is simple, cuddly and perfect hearty meal.

Ingredients

Ingredients
Servings:
g
Chickpeas
g
Sweet Potatoes
g
Chopped Tomatoes
ml
Coconut Milk
Yellow Onion
cm
Fresh Ginger
grated
tsp
Ground Cumin
tsp
Turmeric
Garlic Clove
tbsp
Red Curry Paste
tsp
Coconut Oil
Handful Fresh Coriander
Salt & Pepper to taste
Calories
per serving
553
Carbs
58
Protein
13
Fat
28

Instructions

Preparing In The Kitchen
  1. Peel and finely chop the onion, mince the garlic clove and grate the ginger.
  2. Peel sweet potato and cut into about 2 cm cubes and drain the chickpeas.
  3. Heat up a large pot over medium heat and add the coconut oil.
  4. Once the pot is hot, add chopped onion and garlic. Sauté until onion is glassy and add the ginger, cumin, turmeric and curry paste. Mix well till evenly coated.
  5. Add the sweet potato and cook it for 1-2 minutes until it is a little browned.
  6. Now add the coconut milk and the tomatoes. Mix everything and cover the pan. Let everything cook over medium heat for about 10 minutes. Make sure all sweet potato cubes are well submerged in liquid so they cook fast.
  7. Add the chickpeas and reduce the heat.
  8. Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times.
  9. Season with salt and pepper to taste, if necessary. Serve over steamed white rice, sprinkle with fresh chopped coriander and a little bit of chill flakes for extra spice.

Preparing In The Kitchen
  1. Peel and finely chop the onion, mince the garlic clove and grate the ginger.
  2. Peel sweet potato and cut into about 2 cm cubes and drain the chickpeas.
  3. Heat up a large pot over medium heat and add the coconut oil.
  4. Once the pot is hot, add chopped onion and garlic. Sauté until onion is glassy and add the ginger, cumin, turmeric and curry paste. Mix well till evenly coated.
  5. Add the sweet potato and cook it for 1-2 minutes until it is a little browned.
  6. Now add the coconut milk and the tomatoes. Mix everything and cover the pan. Let everything cook over medium heat for about 10 minutes. Make sure all sweet potato cubes are well submerged in liquid so they cook fast.
  7. Add the chickpeas and reduce the heat.
  8. Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 minutes), stirring mid through and making sure again all sweet potato pieces are submerged in liquid at all times.
  9. Season with salt and pepper to taste, if necessary. Serve over steamed white rice, sprinkle with fresh chopped coriander and a little bit of chill flakes for extra spice.

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