Sweet Potato Curry

• • 1 (600 g) sweet potato
  • 1 (100 g) onion
  • 2 cloves garlic
  • 1 tbsp oil
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 dl water
  • 1 tin (approx. 230 g) chickpeas
  • 1 bag (approx. 65 g) baby leaf spinach
  • 2 tbsp tandoori curry paste
  • 1 carton (2.5 dl) coconut cream
  • 1 tsp lemon juice

Cooking Directions

Prep time: 30–60 minutes

• Peel and cube the sweet potato. Chop the onion and garlic finely.
• Sauté the sweet potato, onion, and garlic in oil in a saucepan for about five minutes. Season with the cumin, salt, and pepper. Add the water to the saucepan and simmer with the lid on another ten minutes.
• Use a colander to rinse and drain the chickpeas. Add the chickpeas, spinch, and tandoori curry paste to the saucepan. Add the coconut cream and bring to a boil. Finally, season with the lemon juice. Check the taste. Serve the sweet potato curry with basmatic rice and naan bread.
  

Source: k-ruoka.fi. Translated by Living in FIN