Sweet potato curry with chickpeas and rice

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This vegetarian sweet potato curry with chickpeas has long been on my to-do list. I finally dared to come up with a delicious and healthy recipe for this sweet potato curry. In this post I will show you how to prepare a great and vegetarian sweet potato curry with chickpeas and rice.

Actually, I’m not a big fan of oriental dishes, especially with oriental spices. But this curry has irritated me for a long time, so I finally got myself up and got all the relevant ingredients and spices in the Biomark. Then I just started cooking this super delicious curry.

Recipe for my sweet potato curry

My vegetarian curry is based on sweet potatoes, which are first seared extra hot to get nice roasted aromas. Later on, chickpeas are added to the sweet potatoes. The whole dish is rounded off with low-fat coconut milk, tomatoes and of course the aforementioned oriental spices. As a side dish, I traditionally opted for rice. This curry is also particularly tasty with naan bread. Very important: Be sure to use fresh coriander and lemon – these two ingredients round off the curry perfectly.

Nutritional Information per serving of Sweet Potato Curry

Calories: 462 – Protein: 11g – Fat: 14g – Carbs: 72g

This recipe has no ratings just yet.

Sweet Potato Curry with Chickpeas and Rice

05/05/2019
: 4
: 10 min
: 30 min
: easy

By:

Ingredients
  • 1 large sweet potato
  • 200g rice, uncooked
  • 1 red onion
  • 2 cloves garlic
  • 1 can chickpeas
  • 1 can tomatoes, chunky
  • 1 can coconut milk, reduced fat
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp curry
  • salt, pepper
  • 1 tbsp olive oil
  • 1/2 lemon
  • fresh coriander
Directions
  • Step 1 Dice the sweet potato, onions and garlic. Heat olive oil in a saucepan and fry the sweet potato cubes for about 10 minutes to create roasting aromas. Then stir in the onion and garlic and fry as well. Cook the rice
  • Step 2 Deglaze the sweet potato with coconut milk. Then add the tomatoes and mix everything. Stir in the spices and the chickpeas and season with salt and pepper. Simmer everything for about 15 minutes and let it reduce
  • Step 3 Chop the cilantro and stir in half. Stir in the juice of the lemon and some lemon zest as well. Drain the rice and serve with the remaining cilantro.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.


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