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Spicy Sweet Potato and Chickpea Curry
Spicy Sweet Potato and Chickpea Curry

Spicy Sweet Potato and Chickpea Curry
A quick and flavorful vegetarian curry with sweet potatoes and chickpeas, perfect for a spicy dinner.
Spicy Sweet Potato and Chickpea Curry

To provide a balanced vegetarian meal with a spicy kick, supporting a healthy lifestyle.

Ingredients:
1
Servings
  • 200
    g
     sweet potato
  • 150
    g
     chickpea
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     tomato paste
  • 100
    ml
     coconut milk
  • 1
    tbsp
     curry powder
  • 1
    tbsp
     olive oil
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Spicy Sweet Potato and Chickpea Curry
Instructions:
  1. Peel and dice the sweet potato into small cubes.
  2. Chop the onion and mince the garlic cloves.
  3. Heat olive oil in a large pan over medium heat.
  4. Add the onion and garlic, sauté for about 3 minutes until fragrant.
  5. Stir in the curry powder and cook for another minute.
  6. Add the sweet potato cubes and chickpeas to the pan, stirring well to coat with spices.
  7. Pour in the coconut milk and tomato paste, mixing thoroughly.
  8. Bring to a simmer, cover, and cook for about 15 minutes until sweet potatoes are tender.
  9. Season with salt to taste and serve hot.
Nutrition Per Serving 627 g Per 100g
Energy 880 kcal 140 kcal
Protein 23.7 g 3.8 g
Fibre 25.5 g 4.1 g
Salt 0.4 g 0.1 g
Sugar 29.6 g 4.7 g
Carbohydrates 111.6 g 17.8 g
Fat 43 g 6.9 g
Environmental Per Serving 627 g Per 100g
CO2 1.6 kg 0.3 kg
Water 3.3 l 0.5 l
  • 200
    g
     sweet potato
  • 150
    g
     chickpea
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 50
    g
     tomato paste
  • 100
    ml
     coconut milk
  • 1
    tbsp
     curry powder
  • 1
    tbsp
     olive oil
1
Servings
0

Peel and dice the sweet potato into small cubes.

Chop the onion and mince the garlic cloves.

Heat olive oil in a large pan over medium heat.

Add the onion and garlic, sauté for about 3 minutes until fragrant.

Stir in the curry powder and cook for another minute.

Add the sweet potato cubes and chickpeas to the pan, stirring well to coat with spices.

Pour in the coconut milk and tomato paste, mixing thoroughly.

Bring to a simmer, cover, and cook for about 15 minutes until sweet potatoes are tender.

Season with salt to taste and serve hot.

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