Sweet Potato and Chickpea Curry with Rice
10.0 grams
Garlic
1.0 grams
Carraway Seeds
1.0 grams
Coriander Powder
1.0 grams
Cumin Seeds
1.0 grams
Turmeric
75.0 grams
Basmati Rice
35.0 grams
Chickpeas
100.0 grams
Sweet Potato
15.0 grams
Tomato
10.0 grams
Ginger
15.0 grams
White Onion
- Time : 30.0 mins |
- Calories: 433.0 kcal |
- Protein : 16.0 g |
- Fat : 3.0 g |
- Carb. : 87.0 g
Prepare your Ingredients
Sweet potato: wash, peel and dice into small cubes
Onion: peel and dice
Tomato: wash and chop into dices
Garlic and ginger: peel and mince fine or grate if possible.
Onion: peel and dice
Tomato: wash and chop into dices
Garlic and ginger: peel and mince fine or grate if possible.
Your Pantry Essentials
Utensils: pots x 2 |
Pantry: salt and pepper | your preferred cooking oil | water |
Pantry: salt and pepper | your preferred cooking oil | water |
Make the Sweet Potato Curry
Heat some oil in a pot. The oil should be hot enough to crackle the carraway and cumin seeds.
Once you hear them crackle toss in the onion, ginger, garlic, turmeric and lower the heat. Saute the onion for a minute then add the chopped tomato. Saute for another minute before adding coriander powder.
Finally add the sweet potato, chickpeas and enough water to just about cover the sweet potatoes.
Cover the pot with a lid and let it simmmer. Check occasionally to ensure the the curry does not dry out.
Add a little more water in case you feel you need to.
Once you hear them crackle toss in the onion, ginger, garlic, turmeric and lower the heat. Saute the onion for a minute then add the chopped tomato. Saute for another minute before adding coriander powder.
Finally add the sweet potato, chickpeas and enough water to just about cover the sweet potatoes.
Cover the pot with a lid and let it simmmer. Check occasionally to ensure the the curry does not dry out.
Add a little more water in case you feel you need to.
Steam the Rice
Put the rice into a pot with roughly 2ml of water per 1g of rice.
Bring it to a boil, then down to a simmer. Allow it simmer gently for 15 minutes, keep an eye on the rice.
Once the rice is done, turn off the heat and let it steam with its own heat for 5 minutes before serving.
Lightly fluff it with a fork if you would like to, prior to serving.
Serve the rice with the curry.
Bring it to a boil, then down to a simmer. Allow it simmer gently for 15 minutes, keep an eye on the rice.
Once the rice is done, turn off the heat and let it steam with its own heat for 5 minutes before serving.
Lightly fluff it with a fork if you would like to, prior to serving.
Serve the rice with the curry.