Sweet potato and chickpea curry

Ingredients

• 250 gSweet potato
• 200 gChickpeas, drained
• 150 mlCoconut milk
• 200 gTinned tomatoes
• 60 gOnion
• 10 gGinger
• 10 gCanola oil (1 tbsp)
• Curry powder, turmeric, garlic, coriander, lime, salt

How to make it

1. Soften the onion, ginger and garlic in the oil, toast the curry powder and turmeric briefly.
2. Add the diced sweet potato, the tomatoes and 100 ml of water and simmer for 15 minutes.
3. Add the chickpeas and coconut milk for ten more minutes, until the sweet potato is soft.
4. Salt it, serve with coriander and lime, and rice or flatbread.

One tip

It keeps three days and is better on the second, because the sweet potato thickens further.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.