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🍽️ Sweet Potato Chickpea Curry with Peanuts

450 kcal · 30 min · 4 servings

Ingredients

• chickpeas 400 g
• onions, red 2 pcs
• sweet potatoes 2 pcs
• oil 2 tbsp
• curry powder 2 tsp
• sugar pinch
• coconut milk 400 ml
• bell pepper, red 2 pcs
• bell pepper, green 1 pcs
• cornstarch 1 tbsp
• peanuts 4 tbsp
• basil, fresh 20 g
• organic limes 1 pcs
• soy sauce 2 tbsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Place the chickpeas in a sieve.
2. 2. Rinse them thoroughly with water.
3. 3. Let the water drain off.
4. 4. Halve the onions.
5. 5. Remove the outer skin.
6. 6. Cut the onions into thick strips.
7. 7. Peel the sweet potatoes.
8. 8. Halve the sweet potatoes.
9. 9. Slice them.
10. 10. Heat two tablespoons of oil in a pot over medium heat.
11. 11. Add the onions, sweet potatoes, curry powder, and sugar to the pot.
12. 12. Sauté the ingredients for about three minutes.
13. 13. Deglaze the mixture with coconut milk.
14. 14. Simmer the curry over medium heat for about five minutes.
15. 15. Wash the bell peppers.
16. 16. Halve the bell peppers.
17. 17. Remove the stem and seeds.
18. 18. Cut the bell peppers into strips.
19. 19. Add the bell pepper strips and chickpeas to the vegetables in the pot.
20. 20. Place the cornstarch in a bowl.
21. 21. Stir it smoothly with about 250 milliliters of cold water.
22. 22. Add the starch-water mixture to the vegetables.
23. 23. Let everything simmer together for about ten minutes.
24. 24. Roughly chop the peanuts.
25. 25. Wash the basil.
26. 26. Shake it dry.
27. 27. Pluck the leaves from the stems.
28. 28. Chop the basil leaves.
29. 29. Halve the lime.
30. 30. Squeeze out the juice.
31. 31. Season the curry with soy sauce, salt, pepper, and lime juice.
32. 32. Fill the curry into large bowls.
33. 33. Sprinkle it with the chopped peanuts.
34. 34. Garnish it with the chopped basil.

Nutrition per serving

• kcal: 450
• Protein: 15 g · Fett/Fat: 20 g · Carbs: 60 g