Sweet Potato and Chickpea Curry with Rice

Orange-fleshed sweet potatoes are one of the richest natural sources of beta-carotene, a plant-based compound that is converted to vitamin A in your body. Vitamin A is critical to a healthy immune system, and low blood levels have been linked to reduced immunity

    This combination does not exist.

    Garlic 10.0 grams


    Carraway Seeds 1.0 grams

    Carraway Seeds

    Coriander Powder 1.0 grams

    Coriander Powder

    Cumin Seeds 1.0 grams

    Cumin Seeds

    Turmeric 1.0 grams


    Basmati Rice 75.0 grams

    Basmati Rice

    Chickpeas 35.0 grams


    Sweet Potato 100.0 grams

    Sweet Potato

    Tomato 15.0 grams


    Ginger 10.0 grams


    White Onion 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.
    Your Pantry Essentials
    Utensils: pots x 2 |
    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.
    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.