Autumn Chickpea Curry with Sweet Potato One-Pot

A creamy autumn curry of sweet potatoes, chickpeas and spinach that cooks entirely in a single pot. The coconut milk makes it mild and velvety, while ginger and lime add freshness.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 600 g Sweet potatoes
• 2 can Chickpeas (can, drained)
• 1 pc Onion
• 2 pc Garlic cloves
• 20 g Ginger, fresh
• 1 pc Red chili pepper
• 2 tbsp Cooking oil
• 1 tsp Cumin, ground
• 2 tsp Coriander, ground
• 1 tsp Turmeric, ground
• 1 tsp Sweet paprika powder
• 1 can Chopped tomatoes (can)
• 1 can Coconut milk (can, 400 ml)
• 300 ml Water
• 200 g Spinach, fresh
• 1 pc Lime
• 1 bunch Coriander, fresh
• Salt
• Pepper

Method

1. Peel the sweet potatoes and cut them into cubes of about 2 cm. Finely dice the onion, finely chop the garlic and ginger, and slice the chili into fine rings.
2. Heat the oil in a large pot over medium heat. Sweat the onion in it for 3 to 4 minutes until translucent, then add the garlic, ginger and chili and fry for 1 minute.
3. Stir in the cumin, coriander, turmeric and paprika powder and toast for 30 seconds until fragrant.
4. Add the sweet potato cubes, chopped tomatoes, coconut milk and water, stir well and season with salt and pepper. Bring to a boil, then reduce the heat and simmer covered for about 15 minutes until the sweet potatoes are soft.
5. Rinse and drain the chickpeas, add them to the pot and simmer uncovered for another 5 minutes.
6. Stir in the spinach and let it wilt. Squeeze the lime, add the juice to the curry and adjust the seasoning to taste.
7. Wash the fresh coriander, chop it roughly and sprinkle it over the curry. Serve immediately.