A vegetarian sweet potato curry with crispy chickpeas is ready within 50 minutes. A bit of spiciness, refreshing and quite easy to create.
View the original recipe via:
Tip: If you're using dried chickpeas you need to soak them overnight in cold water.
If you're using dried chickpeas you need boil them in boiling water after soaking them overnight. This will take about 20 minutes. Meanwhile PEEL the sweet potatoes and chop into large cubes.
PEEL the onion and garlic cloves, finely chop the garlic and the onion into half rings. DIVIDE the red pepper into strips and coarsely chop the parsley.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. GRATE the peel of the limes and squeeze the juice from the limes.
COMBINE the zest and juice with coconut milk and set aside.
DRAIN the chickpeas and divide them over a baking tray lined with parchment paper. DRIZZLE with sesame oil, about 3 tablespoons. ROAST the chickpeas in the oven for about 20 minutes.
Meanwhile HEAT oil in a large skillet and cook the sweet potatoes cubes for about 10 minutes. ADD onion and garlic and sauté for a few minutes more.
ADD red curry paste, roasted red pepper strips, half teaspoon cumin and a half teaspoon coriander and sauté some more. POUR in the lime and coconut mixture and bring to a boil.
Put a lid on the skillet and let it cook for about 15 minutes. As soon as the chickpeas are crispy, you can add a half teaspoon of cumin and a half teaspoon of coriander along with some salt and set aside.
Let the curry reduce until you've reached the desired thickness and SEASON with pepper and salt. SERVE with rice, chopped parsley and crispy chickpeas. Enjoy!
Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!