Cozy Sweetpotatoe-Chickpea Curry

Chef’s notes

If you have fresh tomatoes at home, add them after the curry spice is toasted. 🍅 Fresh parsley can be added as topping too 🌿

Details

• ⏲️ Prep time: 10
• 🍳 Cook time: 20
• 🍽️ Servings: 3

Ingredients

• 1 lagre sweet potatoe
• 200g / 1 can of cooked chickpeas
• ¹⁄₂ cup Basmati rice (preferably with wild rice)
• a few garlic cloves
• 1 large onion
• 1 piece of ginger
• Olive oil
• 1 tbsp. tomato paste
• 2 tbsp. curry spice
• 1 tsp / a pinch of chili flakes
• 400ml coconut milk
• ¹⁄₂ cup vegetable broth
• salt
• pepper
• A pinch of nutmeg
• Additionally: Sesame seeds, pumpkin seeds, or sunflower seeds as topping

Directions

1. Dice sweet potatoes
2. Heat a pot of water for the rice
3. Finely chop the onion & ginger
4. Finely chop half of the garlic, and slice the other half
5. Wash the rice and place it in the boiling pot, cooking according to the instructions
6. Sauté the onions and chopped garlic in olive oil over low heat for about 5 minutes, then increase the heat slightly and mix in the tomato paste
7. Briefly toast the curry spice and chili flakes, then add the sweet potatoes until they are also sautéed after a few minutes
8. Add ¹⁄₂ cup of water with vegetable broth, then pour in the coconut milk.
9. After 10 minutes cooking on low heat, add the canned chickpeas
10. After 10-15 minutes of cooking, add cumin and nutmeg, also salt and pepper. Check with a fork if the sweet potatoes are done, then turn off the heat.
11. Drain the rice and serve it with the curry and your choice of topping
12. Enjoy life!