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🍽️ Onepot Coconut Dream with Chickpeas and Rice, Mint and Peanuts

581 kcal · 30 min · 4 servings

Ingredients

• chickpeas from the can 280 g
• onions, red 2 pcs.
• sweet potatoes 2 pcs.
• oil 3 tbsp
• curry powder 2 tsp
• sugar pinch
• coconut milk 400 ml
• basmati rice 300 g
• bell pepper, red 2 pcs.
• bell pepper, yellow 1 pc.
• cornstarch 1 tbsp
• peanuts, roasted and salted 4 tbsp
• mint, fresh 20 g
• organic limes 1 pc.
• soy sauce 2 tbsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Put the chickpeas in a sieve, rinse and drain well. Peel the onions and cut into eighths. Peel the sweet potatoes, halve and cut into pieces of about 1–2 cm.
2. 2. Heat the oil in a pot over medium to high heat and sauté the onions and sweet potatoes together with curry and sugar for about 2–3 minutes. Deglaze with coconut milk and simmer over medium heat for about 5 minutes.
3. 3. In the meantime, bring the rice to a boil in a pot with 700 ml of salted water and then cook covered over low to medium heat for approx. 10 minutes.
4. 4. Meanwhile, wash the bell peppers, halve, remove the core and seeds and cut into strips about 1 cm wide. Halve these strips again.
5. 5. Add the bell pepper strips and the chickpeas to the sweet potatoes in the pot. In a bowl, stir the cornstarch smooth with about 300 ml of cold water, add to the vegetables and simmer together for approx. 5–10 minutes.
6. 6. In the meantime, roughly chop the peanuts. Wash the mint, pat dry, pluck the leaves from the stems and cut into fine strips. Wash the lime, halve and squeeze out the juice.
7. 7. Season the one-pot coconut curry with soy sauce, curry, salt, pepper and lime juice and serve together with the rice in bowls. Garnish with the peanuts and mint and serve. Enjoy your meal!

Nutrition per serving

• kcal: 581
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 78 g