Chickpea and sweet potato curry

Name: Chickpea and sweet potato curry
Total time: 40 min
Cuisine: Indian
Ingredients: 600 g sweet potato, peeled and diced; 1 yellow onion, chopped; 3 cloves garlic, chopped; 1 tbsp ginger, grated; 2 tbsp rapeseed oil; 1 tbsp curry powder; 1 tsp garam masala; 1 tsp cumin; 1 tsp turmeric; 400 g crushed tomatoes; 400 ml coconut milk; 1 cube vegetable stock; ≈ 2 dl water; 400 g chickpeas, 1 can, rinsed; 70 g baby spinach; 1 lime; salt, to taste; 3 dl rice; ½ coriander, pot (optional)

A mild, filling vegan curry with sweet potato, chickpeas, spinach and coconut milk.

40 minTime
24 minHands-on
4Portions
≈ 33 krper portion
790kcal per portion

Vegan

Ingredients for 4 portions

600 gSweet potato, peeled and diced
1Yellow onion, chopped
3 clovesGarlic, chopped
1 tbspGinger, grated
2 tbspRapeseed oil
1 tbspCurry powder
1 tspGaram masala
1 tspCumin
1 tspTurmeric
400 gCrushed tomatoes
400 mlCoconut milk
1 cubeVegetable stock
≈ 2 dlWater
400 gChickpeas, 1 can, rinsed
70 gBaby spinach
1Lime
to tasteSalt

On the side

3 dlRice
½Coriander, pot (optional)

Method

Peel the sweet potato and cut it into 2 cm cubes. Chop the onion and garlic and grate the ginger.
Fry the onion, garlic and ginger in the oil in a large pot for 3–4 minutes. Add the curry powder, garam masala, cumin and turmeric and fry for another minute.
Stir in the crushed tomatoes, coconut milk, water and stock cube. Add the sweet potato and bring to a boil.
Simmer the curry under a lid for 15 minutes, until the sweet potato is soft.
Cook the rice according to the package while the curry simmers.
Rinse the chickpeas and stir them in with the spinach. Cook for a couple of minutes, until the spinach has wilted.
Season with salt and lime juice. Serve with rice and coriander.

The cost is estimated from Swedish grocery prices.

Chickpea and sweet potato curry

Ingredients for 4 portions

On the side

Method

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