2-3 servings; 20 min preparation; 25-30 min cooking time.
Well okay, I have to admit that I made a lot of sweet potato recipes lately, but I really can’t help it. They are so healthy and delicious, so when I see this gorgeous produce in the store, I can’t just ignore it. Sweet potatoes are just perfect for a vegan recipe.
Speaking of gorgeous, this curry is so creamy and silky. It’s a little spicy because of the ginger, but you can make it even spicier, if you like. Just add a little bit of fresh chili pepper and balance it with a little bit of sugar.
- 1 sweet onion, minced
- 2 garlic cloves or 1 tsp garlic powder
- 1 sweet potato (about 300 g), cubed
- 200 g chickpeas
- 400 g tomatoes, chopped
- 300 g coconut milk
- 1 tbsp lime juice
- 1 tsp lime zest
- 2 tbsp flat-leaf parsley, minced
- 1 tsp sugar (optional)
- 1 tbsp coconut oil
- 1 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp paprika powder
- 1/2 tsp ground ginger
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin seeds
- 1/2 tsp white pepper
- 1 tsp salt
Mince the onion and the garlic very fine. Heat coconut oil in a pan over medium heat. Add the onion and stir for a couple of minutes until it becomes transparent.
Add the garlic and saute it for 2 more minutes. Add all dry ingredients to the onion. Stir well until the spices combine together.
Peel the sweet potato and cut it in cubes. The smaller the pieces, the faster they will cook. Add the sweet potato to the pan and cook for 3 to 4 minutes. You might need to add a little bit of extra oil, if the pan is too dry.
It’s time to add the tomatoes and the coconut milk. Put the temperature a little lower and let it simmer for 10 to 15 min. Then add the lime zest and juice. Taste the dish and add sugar, if it’s sour or too spicy for your taste. It depends on the tomatoes and the amount of ground ginger.
Mince the parsley very fine. Add it to the pan in the very end. Cook for 5 more minutes.
Serve the dish with plain or coconut rice. Enjoy!