Photo by Ella Olsson on Unsplash
Indian-Spiced Sweet Potato & Chickpea Coconut Curry with Garlic Rice
A fragrant, lightly spiced vegetarian chickpea curry with sweet potato and creamy coconut, served over fluffy garlic rice.
- 160 g basmati rice
- 300 g sweet potato
- 240 g chickpeas (cooked, drained)
- 120 g onion
- 2 cloves garlic
- 10 g fresh ginger
- 200 ml coconut milk (unsweetened)
- 1 pc vegetable stock cube
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ pc lime
- 10 g fresh coriander
- 2 tbsp sunflower oil
- 2 tsp salt
- ¼ tsp black pepper
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Cook the rice: Rinse basmati rice until water runs fairly clear. Add to a pan with 320 ml water, 0.25 tsp salt, bring to a boil, then cover and simmer 12–14 minutes until tender. Off the heat, rest 5 minutes. Fluff with a fork.
- Step 2
Prep veg: Peel and dice sweet potato into 2 cm cubes. Finely chop onion; mince garlic and ginger.
- Step 3
Toast spices: In a medium saucepan, heat 1 tbsp sunflower oil over medium heat. Add onion and cook 5–6 minutes until softened. Add garlic and ginger and cook 30 seconds. Stir in cumin, turmeric and smoked paprika and cook 20 seconds until fragrant.
- Step 4
Simmer curry base: Add sweet potato and stir to coat. Crumble in the vegetable stock cube, then add 250 ml water. Bring to a simmer and cook 12–15 minutes, stirring occasionally, until sweet potato is just tender.
- Step 5
Add chickpeas & finish: Stir in chickpeas and pour in coconut milk. Simmer 5–7 minutes to thicken slightly. Season with black pepper and taste for salt.
- Step 6
Brighten & serve: Squeeze in lime juice. Finely chop coriander. Stir most into the curry (save a little for topping). Serve curry over garlic rice and finish with remaining coriander.
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