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Recipe 2020

Sweetpotato and Chickpea Curry

To serve with rice, bread and/or potatoes.


3 to 4 persons

Ready In:


Good For:



  • 250 ml of Coconut Milk
  • 1 tin of Chickpeas (drained weight 265g)
  • 2 Sweet Potatoes (500g)
  • 2 Large Onions
  • 4 teaspoons of Curry Powder
  • 1 Vegetable Stock Cube
  • 700ml of hot water
  • Oil (two tablespoons)
  • Salt and Pepper

You will need:
One big pan with a lid. A second pan or large bowl is also useful.
A large spoon for stirring. A teaspoon and a tablespoon.
Time to prepare this dish: 1,5 hours.

Step by Step Instructions

Step 1

Pour boiling water into bowl or pan.

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Step 1

Pour boiling water into bowl or pan.

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Step 2

Add bouillon cube to water and stir. You do not need to put the pan on the heat.

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Step 3

Drain the liquid from the can of chickpeas.

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Step 4

Cut the top and bottom off the onions. Cut the onions in half and remove the skin. 

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Slice the onion into thin strips.

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Step 5

Add two tablespoons of oil to the large pan. Turn on the heat to a low setting. 

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Add the onions to the pan. Stir the pan and put the lid on.

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Step 6

Remove the skin of the sweet potatoes.

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Cut the sweet potatoes into 1 cm slices. Cut the circular pieces of sweet potato into quarters.

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Step 7

Add four teaspoons of curry powder to the onions and stir.

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Step 8

Add the chickpeas with the pieces of sweet potato and stir. Cook for 2-3 minutes.

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Step 9

Add the bouillon water to the pan.

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Cover the pan with a lid.

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Step 10

After twenty minutes, add the coconut milk and stir. 

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Cover with lid and leave on a low gas setting for 45 minutes. Stir occasionally.

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Step 11

Add salt and pepper (1 teaspoon of each or more if you like). The curry is ready to serve.

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Optional final step.

Add one tablespoon of Sambal Chili if you like spicy food. Other ways to improve this dish might be to add fried onions or lime.

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