Chickpea Curry with Sweet Potato and Prawns

A creamy chickpea curry with sweet potato and red pepper that stays flexitarian thanks to just a few prawns as an accompaniment. It's quick to make and pairs perfectly with rice, lime and coriander.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 1 can Chickpeas (can, drained)
• 250 g Sweet potato
• 1 pc Red bell pepper
• 150 g Snap peas
• 100 g Raw peeled prawns
• 400 ml Coconut milk
• 2 tsp Curry powder
• 1 tsp Fresh ginger, grated
• 1 pc Garlic clove
• 1 pc Onion
• 1 tbsp Olive oil
• 1 pc Lime, juice
• 0.5 bunch Coriander
• 150 ml Water
• Salt

Method

1. Peel the onion and garlic and finely dice them. Peel the sweet potato and cut it into roughly 2 cm cubes. Deseed the pepper and cut it into strips. Trim the snap peas and halve them.
2. Heat the olive oil in a large pot, then sweat the onion, garlic and ginger in it for 3 minutes. Add the curry powder and toast for one minute, until fragrant.
3. Add the sweet potato cubes, pepper, chickpeas and water. Pour in the coconut milk, season with salt and simmer covered over medium heat for about 15 minutes, until the sweet potato is tender.
4. Add the snap peas and prawns to the pot and cook for 3 to 4 minutes, until the prawns are pink and no longer translucent.
5. Season to taste with lime juice and salt. Rinse the coriander, chop it roughly and scatter it over the curry.