Sweet potato and chickpea curry

Ingredients for 6 servings:

• 1 tsp coriander seeds
• 1 tsp cumin
• 1 tsp paprika powder
• 1 tsp turmeric
• 1 tsp fenugreek
• 1 tsp chili powder
• 5 carnations
• 5 cardamom pods
• ½ stalk(s) cinnamon
• 3 cm ginger
• 3 cloves garlic
• 1 onion(s)
• 1 tsp tamarind paste or lime juice
• 1 sweet potato(s)
• 1 can chickpeas
• 1 can of tomatoes, chopped
• 1 cup whipped cream
• 50 g butter
• 500 ml vegetable stock
• 1 tbsp honey
• salt and pepper

Instructions

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

vegetarian, with butter and cream

Grind the spices finely in a mortar and pestle. Dice the onion and peeled sweet potato. Finely chop the garlic and ginger. Then fry the onion until it begins to turn light brown. Add the spices and garlic and roast over medium heat until they release an intense aroma. Be careful not to burn anything, as this can happen quickly. Then add the diced sweet potato, chickpeas, tomatoes, and tamarind paste. Top up with stock until everything is covered and simmer for about 15 minutes, until the sweet potatoes are tender. Now just add the cream, season with salt, pepper, and honey, and remove from the heat. Finally, stir in the butter and serve with basmati rice.