Sweet potato curry with chickpeas and rice

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.

Easy recipe

Sweet Potato Curry with Chickpeas and Rice

I finally dared to come up with a delicious and healthy recipe for this sweet potato curry.

Prep time

10 min

Cook time

20 min

Yield

4 servings

Save on Pinterest Share Print

Ingredients

− 4 +

• 250large sweet potato
• 200 grice, uncooked
• 1red onion
• 2 clovesgarlic
• 1 canchickpeas
• 1 cantomatoes, chunky
• 1 cancoconut milk, reduced fat
• 0.5 tspturmeric
• 0.5 tspgaram masala
• 0.5 tspcurry
• salt, pepper
• 1 tbspolive oil
• 0.5lemon
• fresh coriander

Copy ingredients

Instructions

Cook mode

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
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
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.

Nutrition per serving

Calories

504 kcal

Protein

11.4 g

Carbohydrates

75.4 g

Sugar

10.3 g

Fat

17.8 g

Saturated fat

11.8 g

Fibre

8.5 g

Salt

0.5 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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