I often make this delicious sweet potato curry in a large pot so we can eat from it for several days. It is also ideal to freeze in portions for a quick meal on busy days!

30 M

The difficulty level of this recipe is: medium.

Ingredients

For 4 people

• 600 gr sweet potato
• 1 pinch of salt and pepper
• 2 tablespoons sunflower oil
• 1 pinch of chili
• 1 teaspoon cumin
• 265 g chickpeas (canned) (Bonduelle)
• 400 ml coconut milk (Go-Tan)
• 400 g diced tomatoes
• 1 tablespoon garam masala spices
• 3 cm ginger
• 1 outing
• 2 cloves of garlic
• 300 gr rice

Delicious with:

• naan bread (Patak’s)
• 1 handful of cashew nuts
• cucumber

Preparation

1. Peel the sweet potato and cut it into cubes of about 2 cm. Preheat the oven to 200 degrees or set the airfryer to 180 degrees. Mix the cubes with 1 tablespoon of sunflower oil, a pinch of pepper and salt, cumin and chili and spread them on a baking tray or in the airfryer. Roast the sweet potato for 20 minutes until golden brown and done.
2. In the meantime, cook the rice according to the instructions on the package and set aside.
3. Chop the onion and mince the garlic. Grate the ginger. Heat the remaining tablespoon of sunflower oil in a deep pan and fry the onion, garlic and ginger until fragrant. Add the garam masala and fry briefly.
   
4. Add the diced tomatoes and coconut milk and season with salt and pepper. Let it simmer gently for 10 minutes.
5. Rinse the chickpeas and add them to the curry together with the roasted sweet potato. Let everything heat through for another 5 minutes so that the flavors mix well.
   
6. Roast the cashew nuts briefly in a dry frying pan and cut the cucumber into slices.
7. Serve the sweet potato curry with the rice, naan bread, cashew nuts and cucumber.
8. Store the curry in a sealed container in the refrigerator for up to 2 days and reheat in a pan or microwave.