Chickpea Curry with Sweet Potato and Basmati Rice
A flavorful and comforting vegan chickpea curry featuring sweet potatoes, served with aromatic basmati rice and finished with fresh herbs and a hint of lime.
Ingredients
- 10.6 oz Sweet potato (Peeled and cut into small cubes)
- 1.2 in Fresh ginger (Peeled and finely chopped)
- 1 can (14.5 oz) Canned chickpeas (Drained and rinsed)
- 5.3 oz Basmati rice (Approx. 1 cup)
- 1 handful Fresh coriander and mint (Leaves finely chopped)
- 7.1 oz Spinach (Fresh spinach)
- 1 packet Yellow curry spices (e.g., madras or mild curry powder)
- 1 can (14.5 oz) Diced tomatoes (Diced or crushed)
- 1/2 cup Coconut milk (Shake well before opening)
- 1.4 oz Mango chutney (e.g., 2 tbsp)
- 1 cube Vegetable bouillon (To make 250ml (approx. 1 cup) of broth)
- 2 tsp White wine vinegar
- 2 tbsp Vegetable oil
- to taste Salt and pepper
Instructions
- Bring plenty of water to a boil in a covered pot for the rice, adding a pinch of salt. Prepare the vegetable bouillon. Finely chop the ginger. Peel the sweet potato and cut it into 0.5-inch cubes. Drain and rinse the chickpeas in a sieve. Tip: Scan the QR code for a quick slicing tip!
- Heat 1 tbsp vegetable oil per person in a wok or deep sauté pan on medium-high heat. Add the chopped ginger and yellow curry spices. Stir-fry for 1-2 minutes until aromatic. Add the sweet potato cubes and sauté for another 2-3 minutes, stirring.
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