Another Indian inspired vegetarian dish that turned out so damn good it deserved to be on the blog even though it doesn’t have the looks.
This sweet potato curry stew is spicy but not hot. If you like more heat you can add some chili to it. And those of you who enjoy cilantro/coriander can serve that with.
Quick enough for a weeknight dish, simple ingredients, vegetarian and damn tasty. What’s not to like about it 🙂
Recipe: Sweet potato curry
- 2 onions
- 3 garlic cloves
- 500 g sweet potato
- 2 tbsp olive oil
- 300 ml rice uncooked
- 230 g chickpeas rinsed and drained
- 1 tsp cumin
- 2 tbsp ginger freshly grated
- 2 tsp curry
- 400 ml water
- 1 cube bouillon
- 400 ml coconut milk
- 10 cherry tomatoes
- 1 lime
- black pepper
- Chop the onion and garlic and grate the sweet potato
- Fry the onion, garlic and sweet potato in some oil in a big pot
- Boil the rice
- Rinse and drain the chickpeas
- I usually have a peeled ginger in the freezer so it is quick and easy to grate with the microplane. Add it to the stew together with the cumin and curry
- Add water, bouillon, coconut milk and the chickpeas. Then boil until rice is ready (and the sweet potato is soft)
- Cut the tomatoes in half and add to the stew.
- Add the zest of the lime and the limejuice to the stew and finish with some salt and pepper to taste
- Serve with rice and bread
Curious to find a solution to the ever present question on what should we eat for dinner?
There’s now an app that shows you recipes you can make with the ingredients you have at home. It just happens to be called IngredientMatcher and you can sign up for early access to IngredientMatcher here