Chickpea & Sweet Potato Curry

Name: Chickpea & Sweet Potato Curry over rice with mango chutney & fresh herbs
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 300 g Sweet potato; 3 teaspoon Fresh ginger; 1 pack Chickpeas; 180 milliliters Coconut milk; 150 g Basmati rice; 10 g Fresh coriander & mint; 100 g Spinach; 40 g Mango chutney; 1 sachet(s) Yellow curry spices; 1 pack Diced tomatoes with garlic & onion; 1 tablespoon White wine vinegar; 1 tablespoon Sunflower oil; 150 milliliters Low sodium vegetable stock; to taste Salt and pepper

over rice with mango chutney & fresh herbs

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Did you know that chickpeas are an excellent source of vegetable protein and fibre? This makes them a fantastic addition to a balanced diet.

Tags:

Plant-based

Allergens:

Mosterd

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

150 g

Sweet potato

1.5 teaspoon

Fresh ginger

½ pack

Chickpeas

90 milliliters

Coconut milk

75 g

Basmati rice

5 g

Fresh coriander & mint

(May be present: Selderij)

50 g

Spinach

20 g

Mango chutney

(Contains: Mosterd)

½ sachet(s)

Yellow curry spices

½ pack

Diced tomatoes with garlic & onion

Not included in your delivery

½ tablespoon

White wine vinegar

½ tablespoon

Sunflower oil

75 milliliters

Low sodium vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3621 kJ

Calories865 kcal

Fat26.7 g

Saturated Fat15.1 g

Carbohydrate126.8 g

Sugar28.2 g

Dietary Fiber17.9 g

Protein21.1 g

Salt3.1 g

Potassium61.4 mg

Calcium60.2 mg

Iron1.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Pan

•Soup pan with lid

Cooking Steps

Prepare the stock.
Boil plenty of salted water in a pot or saucepan and cook the rice for 10 - 12 minutes until done. Drain and set aside.
Dice the sweet potatoes into 1cm chunks.
Grate the ginger and drain the chickpeas.

Did you know... not only are chickpeas high in fibre, protein and complex carbohydrates, they're also packed with vitamins and minerals. They're particularly rich in vitamin E, which helps boost and strengthen the immune system.

Heat a drizzle of sunflower oil in a soup pot over medium-high heat.
Fry the ginger with the curry spices for 1 - 2 minutes, then stir in the sweet potato and fry for 2 - 3 more minutes.
Meanwhile, tear the mint leaves from the stems. Finely chop both the mint and the coriander.

Deglaze with the stock and white wine vinegar, then add the chopped tomatoes and the coconut milk.
Bring to the boil, then reduce the heat and cover with the lid.
Allow to cook over low heat for 15 - 20 minutes or until the sweet potato is done.

During the last 5 minutes of cooking, remove the lid and stir in the chickpeas (see Tip).
Gradually stir in the spinach and allow to wilt and reduce. Season to taste with salt and pepper.
Serve the rice and curry on deep plates.
Garnish with the fresh herbs and serve with the mango chutney.

Tip: if the curry is still too watery, allow to reduce further for 5 minutes, uncovered.