John Myers
Sweet Potato and Coconut Curry
The perfect sweet potato and coconut curry recipe with a picture and simple step-by-step instructions.
- 800 g Tomatoes
- 2 Cans Chickpeas canned, drained 400g
- 800 g Sweet potatoes
- 1 size Vegetable onion
- 3 Garlic cloves
- 20 g Fresh ginger
- 1 Red Chilli pepper
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 3 tbsp Oil
- Salt
- 1 Can Coconut milk
- 4 Spring onions
- Juice of half a lime
- Seasoned salt from my KB
- Garlic pepper from my KB
- 1 tbsp Curry
- Mint fresh
- Wash tomatoes, score crosswise and scald in boiling water. Then put off cold. Then peel and quarter. Sieve and rinse the chickpeas. Peel the sweet potatoes and cut them into the desired size.
- Peel and finely dice the onions and garlic. Scrape off the peel from the ginger and grate on a grater. Cut the chilli pepper with seeds (if you don’t like it so hot without it) into thin strips. Grind coriander and cumin seeds in a mortar.
- Heat the oil in a large saucepan and sauté the onions, garlic, ginger and chilli. Then roast the coriander and cumin. Add diced sweet potatoes and chickpeas and season with salt! Deglaze with coconut milk and add diced tomatoes! Cook everything for about 20 minutes.
- Cut the spring onions into rings and wash with the mint.
- Season the curry with salt, seasoned salt, garlic pepper, curry and lime juice and season to taste. Distribute on plates and sprinkle with spring onion rolls and mint! Serve.
- There was flatbread with it! See my KB: “Lehsuni Naan”! BUT INSTEAD OF KNOBI WITH BLACK Cumin! But also goes well with rice! 🙂
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