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Süßkartoffel Curry mit Kichererbsen Rezept

Sweet Potato Curry with Chickpeas

This easy sweet potato curry with chickpeas and spinach makes the perfect healthy, plat-based meal. It is the perfect blend of flavours and is excellent as leftovers!
Course Main Dish
Category Curry, Indian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 253 kcal
Autor Elle

Ingredients

  • 1 tablespoon virgin coconut oil
  • 2 small yellow onions, finely diced
  • 2 large garlic cloves, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 1/2 tablespoon tomato paste
  • 300 g fresh tomatoes, diced
  • sea salt and freshly ground black pepper, to taste
  • 1 large sweet potato, peeled and cubed into 2,5 cm pieces (ca. 400 g)
  • 2 teaspoons golden curry spice mix
  • 60 ml vegetable broth, plus more if needed
  • 200 ml can organic coconut milk
  • 1 x 400 g can organic chickpeas, drained and rinsed
  • 100 g baby spinach
  • Lime wedges, for serving

To serve:

  • Steamed whole grain basmati or other grain of choice
  • Naan or roti bread

Method

  1. In a large, deep skillet or wok, heat the coconut oil over medium heat.
  2. Add the onions and cook for 5-7 minutes, until soft. Add the garlic, ginger and cook stirring for 1 minute. Add the tomato paste and cook stirring for 1-2 minutes. Add the chopped tomatoes and season with salt and pepper. Cook until juices of the tomatoes are naturally released, another 8-10 minutes.
  3. Add the sweet potatoes and golden curry spice and stir for about 30 seconds in the heat, until the spices become fragrant.
  4. Add the broth and coconut milk and stir again. Bring the curry to a simmer, and then reduce the heat slightly so that the mixture continues to cook at a light simmer. Cover partially with a lid, and cook for about 30 minutes, stirring occasionally, until the sweet potatoes are fork-tender. Add a little more broth, if needed.
  5. Stir in the chickpeas. Simmer until heated through, then add the spinach and cook for another 1-2 minutes until wilted. Taste the curry and adjust seasoning, if desired.
  6. Divide among bowls with a serving of rice. Serve with lime wedges and fresh cilantro to garnish. Enjoy!

Notes

Depending on preference, feel free to add more golden curry spice.