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Sweet Potato and Chickpea Curry

Fancy a touch of Indian cuisine? Then treat yourself to this delicious sweet potato and chickpea curry. Quickly made, incredibly delicious and full of healthy ingredients. The chickpeas provide your body with a lot of protein and in combination with the sweet potatoes and the rice they will fill you up for a long time.

Duration 15 minutes
Ingredients for 3 medium or 2 large portions
  • 1 large cup of rice (here: 240g)
  • 1 onion
  • 1-2 garlic cloves
  • 1 teaspoon of coconut oil
  • 1 tin of chick peas (approx. 265g drained weight)
  • 1 medium sweet potato (here: 300g)
  • 1 paprika
  • 200ml coconut milk
  • approx. 150 ml water
  • 20g ginger
  • 2-3 teaspoons curry
  • salt, cayenne pepper, sweet paprika
  • herbs at will (here: parsley)
  1. cook rice according to package instructions
  2. chop onions and garlic and fry them briefly in coconut oil in a pan
  3. carefully pour coconut milk and water into the pan
  4. cut the sweet potato and the paprika into small pieces and put them into the pan
  5. drain the chickpeas, peel and chop the ginger, also add to the pan
  6. add curry and salt and bring to the boil with closed lid, then simmer on a low heat for about 10 minutes
  7. add sweet paprika and cayenne pepper, stir and let simmer for another 5 minutes until the sauce is cooked down
  8. serve with rice and herbs, ready
Nutritional values for 1 medium portion
696 kcal