This is a vegetarian curry that is one of my favourites mainly because hellooo… SWEET POTATO! I love it because it hits that perfect spot between spicy and smooth all in one bite.
It takes around 50 minutes to make but it is so worth it. I always tend to make more of this curry so I get around 5-6 portions and it will cover some of my lunch boxes for the week.
I prefer to eat this curry with rice but you can eat it with a side of anything really… couscous, quinoa, bread… just plain… you name it.
- Olive oil
- 1 big onion, chopped
- 2 medium sized sweet potatoes, chopped
- 3 cloves of garlic, chopped
- 1 x 400g tin chickpeas
- 1 x 400g tin chopped tomatoes
- 200g crème fraiche
- 3 tbsp tomato puree
- 1 tsp turmeric
- 2-3 tsp cumin
- 2 tsp chili flakes
- 2 tsp chili powder
- 4 tsp dry parsley
- Water, if needed
- salt after taste
- pepper after taste
- Boil water in a kettle. Chop the sweet potatoes in small cube forms and put them in a big saucepan and fill the pot with the boiled water. Add a dash of salt and boil it about 10 minutes or until the potato is somewhat tender (you can check this by piercing it with a knife in the centre of the potato).
- Chop the onion and the garlic and heat a large saucepan and add the oil with turmeric, chili flakes and cumin. Add garlic and onion and cook for 5 minutes until the onion is soft and translucent.
- Drain and rinse the chickpeas, together with the chopped tomatoes and sweet potato mix it in the pan. Add some water – if the potatoes are not covered with sauce. Salt and pepper after taste. Let it simmer for 10-12 minutes while occasionally mixing everything together.
- Add the tomato puree (+ more water if needed), chili powder, parsley and the crème fraiche and cover with a lid. Let it simmer over a medium low heat, with occasional stirring around 20 minutes.
- Meanwhile, cook the rice according to the packet instructions.
- I Advise that you taste the curry and season it after taste, you want more spice – you’re welcome to add more. I usually add an additional tsp of cumin and chili flakes because I just can’t get enough of it.
- Serve it with some fresh parsley, or chopped red onion and a splash of Greek yoghurt on top.
Bon Shabétit xx