Sweet potato curry with coconut milk and chickpeas
A sweet potato and spinach curry with coconut milk, served with rice, with chickpeas.
Active time35 min
Cooking30 min
Total1 h
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Ingredients
- 200 g spinach
- 120 g onions
- 600 g sweet potato
- 25 ml sunflower oil
- 400 ml coconut milk
- 30 g yellow curry paste
- 240 g drained canned chickpeas
- 250 g basmati rice (dry)
Preparation
Peel the sweet potato and cut it into 2 centimetre cubes. Peel and finely slice the onion. Wash and drain the spinach.
200 g spinach120 g onions600 g sweet potato- knife
- chopping board
- colander
Heat the oil in a saucepan. Fry the onion for 5 minutes, then add the curry paste and stir for one minute. Pour in the coconut milk and add the sweet potato. Simmer gently for 20 to 25 minutes until tender, adding a little water if necessary.
25 ml sunflower oil400 ml coconut milk30 g yellow curry paste- saucepan
While the curry simmers, rinse the rice and cook it in boiling water according to the packet instructions, for about 10 to 12 minutes. Drain.
250 g basmati rice (dry)- saucepan
- colander
Add the spinach to the curry and cook for 2 minutes, stirring. Prepare 240 g drained canned chickpeas. Rinse and drain the chickpeas. Add everything to the dish. Serve with the rice. The curry paste may contain allergens: check its label.
240 g drained canned chickpeas- spoon
Allergens
- Crustaceans
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration