Creamy Chickpea and Sweet Potato Curry | Taste of India
(0)
40 min
Under an hour
Sezamo
Un curry indian bogat și reconfortant de toamnă, pregătit cu boabe fragede de năut, cuburi delicate de cartofi dulci și un sos cremos pe bază de lapte de cocos și mirodenii calde. Se servește alături de orez basmati pufos și coriandru proaspăt pentru o cină vegetariană aromată și hrănitoare.
Ingredients
Preparation method
Ingredient preparation
Peel the sweet potatoes and cut them into bite-sized cubes (approx. 2 cm). Finely chop the yellow onion, finely grate the fresh ginger, and crush the garlic cloves. Rinse the canned chickpeas under cold running water and let them drain in a sieve.
Cooking the curry
In a deep pot or wok, heat the sunflower oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, stirring occasionally, until translucent and golden.
Add the crushed garlic, grated ginger, ground turmeric, and garam masala. Stir vigorously for 1 minute to release the warm fragrance of the spices, being careful not to burn them.
Chef's tip
For a refreshing contrast, you can add a few drops of freshly squeezed lime juice or a spoonful of creamy yogurt before serving.
If you prefer a spicier curry, you can add half a finely sliced green chilli pepper while sautéing the onion.
27 min
Under an hour
