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Indian Sweet Potato & Chickpea Curry | Creamy & Mild
(0)
40 min
Under an hour
Knuspr-Küche
Ein herrlich aromatisches und cremiges indisches Curry mit zarten Süßkartoffeln und proteinreichen Kichererbsen in einer samtigen Kokos-Tomaten-Sauce. Perfekt gewürzt und serviert mit feinem Basmatireis.
Preparation method
Preparation
Peel the sweet potatoes and cut them into bite-sized cubes, approx. 2 cm in size. Finely dice the yellow onion and garlic cloves. Peel and finely grate the fresh ginger. Drain the chickpeas in a sieve and rinse thoroughly under cold water.
Rinse the basmati rice in a sieve with cold water until the water runs clear. Then cook in lightly salted water according to package instructions for approx. 12–15 minutes until tender, and keep warm.
Preparing the curry
Heat the coconut oil in a large pot or deep pan over medium heat. Sauté the diced onion in it for 3–4 minutes until translucent. Add the chopped garlic and grated ginger and sauté for approx. 1 minute until fragrant.
Chef's tip
For an extra portion of vegetables, you can stir a handful of baby spinach into the hot curry during the last 2 minutes until it wilts.
Leftovers reheat wonderfully the next day – once the flavors have infused, the curry tastes even more aromatic.
Ingredients
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