Sweet Potato and Chickpea Curry

Summary

Ingredients

• 3 sweet potato (s)
• 1 red pepper (s)
• 1 large can (s) chickpeas
• 1 large can (s) tomato (s), peeled and diced
• 1 onion (s), red, not too finely diced
• 2 clove (s) garlic, chopped
• 2 cm ginger, chopped
• 1 bunch chopped coriander
• 1 can coconut milk
• 1 chilli pepper (s), red, finely chopped
• salt
• olive oil
• 1 lime (s), the juice it
• possibly water

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Instructions

1. Fry the onions in olive oil until they are light brown. Add paprika, garlic, chilli and ginger and sauté briefly. If necessary, extinguish with a little water. Add the diced sweet potatoes and fry them briefly. Then deglaze the whole thing with the tomatoes and simmer for about 10 minutes.
2. Add the chickpeas and coconut milk (if you like) and continue to simmer until the potatoes are soft. At the end add the lime juice and the chopped coriander and season with salt. Let the whole thing boil down a bit.
3. It actually tastes best when you let it rest for a night. Serve with rice or bread.
4. If you don`t like it hot, you can leave out the chilli pepper or add more coconut milk.