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Sweet potato and chickpea curry

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Ingredients for 3 servings:

  • 600 g sweet potatoes, diced
  • 200 g chickpeas
  • 2 cloves garlic
  • 2 shallots
  • 400 g tomatoes, chopped
  • 200 ml coconut milk
  • 1 tsp salt
  • 1 tsp sweet paprika powder
  • 1 tsp, heaped garam masala
  • some pepper
  • olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Vegan and absolutely delicious!

Peel, wash, and dice the sweet potatoes (approx. 1.5 x 1.5 cm). Drain the canned chickpeas. Peel and finely chop the shallots and garlic cloves. Sauté the shallots and garlic in olive oil in a sufficiently large pan. Add the diced sweet potatoes and chickpeas, season, and fry briefly until toasted. Deglaze with the coconut milk and chopped tomatoes and simmer for about 20 minutes over medium heat. Cover and stir occasionally. Serve with basmati rice.

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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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