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Ingredient
Sweet potato-chickpea curry
Introduce
Chef :
Simi and MiloSweet potato-chickpea curry
#vegetarian #vegan
In this recipe, you can use dry chickpeas soaked overnight and cooked, or you can use the canned one (without salted liquid).
Ingredient
Food ration :
4-6 servingsCooking time :
1-1,5 hours
300 g
cooked chickpeas (1 can)
600 g
sweet potatoes
400 g
coconut milk (1 can)
1
onion
Cooking instructions
* Step 1
Peel and chop sweet potatoes. Bake them with olive oil, salt and pepper at 180°C for 20 minutes or until soft. Meanwhile you can prepare side dish (we used rice and steamed broccoli).
* Step 2
Peel and chop the onion. In a deep pan/wok, add olive oil and cook the onion until translucent. Then add curry powder, salt, garam masala and coconut milk (the whole can, with the solid part) and mix well. Add cooked chickpeas and baked sweet potatoes and cook for another 10 minutes or until the sauce thickens. If needed, add 1 tbs of cornstarch whisked in some water and cook for another 1-2 minutes.
* Step 3
Serve and enjoy 😋
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