Sweet Potato Chickpea Curry

Ingredients

• 500 g Sweet potatoes
• 10 g ginger (1 piece)
• 2 cloves garlic
• 2 onions
• 1 red chili pepper
• 20 g ghee (2 tbsp)
• 1 tsp ground turmeric
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp curry powder
• 400 ml Vegetable broth
• 400 ml coconut milk
• 600 g chickpeas (drained weight; canned)
• 100 g Spinach
• 1 splash lime juice
• 4 sprigs cilantro
• Salt
• Pepper

Instructions

1. 1.

   Peel, wash and cut sweet potatoes into pieces. Peel ginger, garlic and onions and finely dice them. Wash the chili pepper, slit it lengthwise and deseed.

2. 2.

   Heat ghee in a pan, sauté chili, ginger, onions and garlic over medium heat for about 5 minutes until translucent. Add turmeric, cumin, ground coriander and curry powder and cook for 2-3 minutes. Deglaze with broth and coconut milk. Add vegetables and simmer on low heat, stirring occasionally, for about 20 minutes.

3. 3.

   Drain chickpeas in a sieve, rinse, let them dry and add to the curry after 10 minutes of cooking. Wash spinach, dry it by shaking and fold into the curry during the last 2–3 minutes.

4. 4.

   Season with lime juice, salt and pepper. Serve in four bowls and garnish with cilantro leaves.