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Asian curry with sweet potato

updated

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Ingredients for 4 servings:

  • 400 ml coconut milk
  • 2 tbsp curry powder
  • 1 onion(s), red
  • 2 garlic cloves
  • 1 chili
  • 15 g ginger
  • 1 sweet potato(s)
  • 1 can tomatoes, chopped
  • 1 can chickpeas
  • salt and pepper
  • Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Peel the sweet potato and cut into small cubes. Peel the onion, garlic, and ginger and also cut into small pieces. Deseed the chili and also chop finely. Heat the oil in a pan and fry the curry. Add the onion, chili, and ginger and sauté briefly. Add the sweet potatoes and garlic to the pan and fry briefly. Add the tomatoes, chickpeas, and coconut milk, season, and simmer for 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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