Sweet Potato Curry with Chickpeas and Kale

Ingredients

• 200 g brown rice
• Salt
• 1 sweet potato (about 400 g)
• 100 g kale
• 1 onion
• 3 Garlic cloves
• 20 g ginger root
• 400 g chickpeas (drained weight; canned)
• 1 tbsp Rapeseed Oil
• 1 tsp mild curry powder
• 0.5 tsp turmeric powder
• 1 tsp ground cumin
• 0.5 tsp paprika
• 200 ml coconut milk
• 250 g passata
• Pepper
• chili powder
• 2 pinch dried curry leaves

Instructions

1. 1.

   Cook the rice in 2.5 times the amount of salted water according to the package instructions for 20–30 minutes. Meanwhile, peel, wash and cut the sweet potato into about 2.5 cm cubes. Wash the kale, remove thick stems, and chop into small pieces. Peel the onion, garlic and ginger and finely dice everything. Drain, rinse and let the chickpeas dry.

2. 2.

   Heat oil in a pot. Sauté the onion for about 3 minutes over medium heat. Add garlic and ginger and sauté for another minute. Stir in curry powder, turmeric, cumin and paprika and roast for 2 minutes while stirring; then deglaze with coconut milk.

3. 3.

   Stir in passata and season everything with salt, pepper and chili powder. Add the sweet potato cubes and simmer for 12–15 minutes over medium heat. Then add chickpeas and kale and cook together for about 5 more minutes. Taste the curry, serve it over rice on a plate and sprinkle with crumbled dried curry leaves.