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🍽️ Creamy Sweet Potato Curry with Chickpeas and Kale

606 kcal · 30 min · 4 servings

Ingredients

• 200 g Brown rice
• Salt
• 1 Sweet potato (approx. 400 g)
• 100 g Kale
• 1 Onion
• 3 Garlic cloves
• 20 g Ginger root
• 400 g Chickpeas (drained weight; can)
• 1 tbsp Rapeseed oil
• 1 tsp mild curry powder
• 0.5 tsp Turmeric powder
• 1 tsp ground cumin
• 0.5 tsp Paprika powder
• 200 ml Coconut milk
• 250 g Passata (strained tomatoes)
• Pepper
• Chili powder
• 2 sprigs dried curry leaves

Instructions

1. 1. Bring water to a boil and add a generous pinch of salt.
2. 2. Add the rice to the salted water and cook it according to the package instructions for 20 to 30 minutes.
3. 3. Rinse the sweet potato under running water.
4. 4. Peel the sweet potato completely.
5. 5. Cut the sweet potato into cubes of about 2.5 centimeters.
6. 6. Wash the kale thoroughly.
7. 7. Pull the leaves off the tough, thick stems.
8. 8. Cut the kale leaves into small pieces.
9. 9. Peel the onion.
10. 10. Peel the garlic clove.
11. 11. Peel the piece of ginger.
12. 12. Finely dice the onion, garlic, and ginger.
13. 13. Open the can of chickpeas and drain the liquid.
14. 14. Rinse the chickpeas under cold water.
15. 15. Shake the chickpeas dry.
16. 16. Heat some oil in a large pot over medium heat.
17. 17. Add the diced onion to the hot oil.
18. 18. Sauté the onion for about 3 minutes until soft and translucent.
19. 19. Add the finely diced garlic and ginger to the pot.
20. 20. Sauté the garlic and ginger mixture for about 1 minute.
21. 21. Add curry powder, turmeric, cumin, and paprika powder to the pan.
22. 22. Toast the spices for 2 minutes while stirring constantly.
23. 23. Deglaze the spices with the coconut milk.
24. 24. Stir the pureed tomatoes into the curry sauce.
25. 25. Season the curry with salt, pepper, and chili powder to taste.
26. 26. Add the sweet potato cubes to the sauce.
27. 27. Let the curry simmer for 12 to 15 minutes over medium heat.
28. 28. Stir the drained chickpeas into the curry.
29. 29. Add the chopped kale pieces to the pot.
30. 30. Let everything cook together for another 5 minutes.
31. 31. Taste the finished curry one last time and adjust seasoning if needed.
32. 32. Serve the curry on plates alongside a portion of the cooked rice.
33. 33. Sprinkle the dish with crumbled curry leaves.

Nutrition per serving

• kcal: 606
• Protein: 18 g · Fett/Fat: 18 g · Carbs: 91 g