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🍽️ Coconut Vegetable Curry with Sweet Potatoes, Chickpeas and Yogurt Dip

492 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 600 g
• Spring onions 1 bunch
• Pepper, red 1 pc.
• Pepper, yellow 1 pc.
• Oil 2 tbsp
• Curry powder 2 tsp
• Chickpeas from the can 400 g
• Coconut milk 800 ml
• Salt pinch
• Pepper, black ground pinch
• Mint, fresh 20 g
• Organic limes 1 pc.
• Peanuts 4 tbsp
• Yogurt, plain 150 g
• Honey 1 tsp

Instructions

1. 1. Peel the sweet potatoes and cut into cubes. Wash the spring onions, dry them, and cut the white parts into rings. Rinse the peppers, halve them, remove the seeds, and also dice them.
2. 2. Heat the oil in a pot over high heat, and fry the spring onion rings and sweet potato cubes for about 2 minutes on all sides. Then add the pepper cubes and the curry, and cook for another 2 minutes.
3. 3. Drain the chickpeas, add them to the vegetables, and deglaze with coconut milk. Bring to a brief boil, season with salt and pepper, and then simmer covered over medium heat for about 10 minutes. Stir occasionally.
4. 4. Rinse the mint, dry it, pluck the leaves from the stems, and chop finely. Cut the remaining spring onions into thin rings. Halve the lime and squeeze out the juice. Roughly chop the peanuts.
5. 5. In a bowl, carefully mix the yogurt, honey, 1 tbsp lime juice, and one-third of the mint, and adjust to taste with salt and pepper. Add the spring onions and the remaining mint to the coconut vegetable curry, and season to taste with a little curry and lime juice if desired.
6. 6. Serve the coconut vegetable curry on deep plates or in bowls, drizzle the refreshing yogurt dip over it, sprinkle the peanuts on top, and serve. Enjoy your meal!

Nutrition per serving

• kcal: 492
• Protein: 18 g · Fett/Fat: 24 g · Carbs: 58 g