Sweetpotato and Chickpea Curry
To serve with rice, bread and/or potatoes.
Servings
3 to 4 persons
Ready In:
1.5hrs
Good For:
Dinner
Ingredients
- 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.
Step 1
Pour boiling water into bowl or pan.
Step 2
Add bouillon cube to water and stir. You do not need to put the pan on the heat.
Step 3
Drain the liquid from the can of chickpeas.
Step 4
Cut the top and bottom off the onions. Cut the onions in half and remove the skin.
Slice the onion into thin strips.
Step 5
Add two tablespoons of oil to the large pan. Turn on the heat to a low setting.
Add the onions to the pan. Stir the pan and put the lid on.
Step 6
Remove the skin of the sweet potatoes.
Cut the sweet potatoes into 1 cm slices. Cut the circular pieces of sweet potato into quarters.
Step 7
Add four teaspoons of curry powder to the onions and stir.
Step 8
Add the chickpeas with the pieces of sweet potato and stir. Cook for 2-3 minutes.
Step 9
Add the bouillon water to the pan.
Cover the pan with a lid.
Step 10
After twenty minutes, add the coconut milk and stir.
Cover with lid and leave on a low gas setting for 45 minutes. Stir occasionally.
Step 11
Add salt and pepper (1 teaspoon of each or more if you like). The curry is ready to serve.
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.
