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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.


    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

    Turmeric

    Basmati Rice 75.0 grams

    Basmati Rice

    Chickpeas 35.0 grams

    Chickpeas

    Garlic 10.0 grams

    Garlic

    Ginger 10.0 grams

    Ginger

    Sweet Potato 100.0 grams

    Sweet Potato

    Tomato 15.0 grams

    Tomato

    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
    Cut your vegetables as follows :

    Sweet potato : Peel and dice into small cubes
    Onion : Peel and dice
    Tomato : Chop into dices
    Garlic and ginger : Peel and mince fine or grate if possible
    Make the Sweet Potato Curry
    Heat some oil in a pan. 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 in the spices
    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 sauce or 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.

    Once the rice is ready the sweet potato should be cooked as well.