Sweet Potato Chickpea Curry
- 45 min
- ≈ €2.73
- 2 servings
- Easy
A mild, creamy coconut curry packed with vegetables—simple, filling and gluten-free.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
Equipment
- small pot
- large pot
- knife
- cutting board
- colander
Prepare
Cook the rice
Bring the rice and the tap water listed in the ingredients to the boil; Cover and cook on the lowest heat for 12–15 minutes Rest for 5 minutes, then fluff with a fork.
Cook
Cut the sweet potato into roughly 2 cm cubes
Cut the sweet potato into roughly 2 cm cubes. Dice the onion and finely chop the garlic and ginger.
Rinse and drain the chickpeas
Rinse and drain the chickpeas; wash the spinach.
Toast the spice base
Heat the rapeseed oil in a large saucepan over medium heat; Cook the onion for 4 minutes Add the garlic, ginger and curry powder and stir for 45 seconds.
Stir in the sweet potato
Stir in the sweet potato, canned tomatoes, coconut milk and stock powder; Bring to the boil, then simmer gently for 18–22 minutes until the sweet potato is easily pierced with a fork Stir occasionally.
Add the chickpeas and heat for 4 minutes
Add the chickpeas and heat for 4 minutes. Fold in the spinach in batches and let it wilt for 1–2 minutes.
If the curry is very thick
If the curry is very thick, add up to the tap water listed in the ingredients a little at a time.
Finish
Serve the curry
Serve the curry with the rice in the serving bowls and finish with chopped parsley. Check that every sweet-potato cube is fully tender before serving.
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