Sweetpotato Curry

In my eyes there are two tricks to cooking a really tasty curry. The first: not using too much liquid, so that the finished curry is a creamy sauce instead of resembling a soup. The second and even more important trick: making a spice paste. This might sound more complicated than it actually is. I just brown onion, garlic and ginger in oil and then add a spice mix. The spices are toasted to maximize their flavor and then deglazed with liquid to form the “paste”.

Recipe – Sweet Potato Curry

Amount: 2 portions
Prep time: 20 minutes

1 onion
1 Tbsp oil
1 garlic clove
1 piece ginger (approx. 1 cm x 1 cm)
250 g sweet potato
100 g carrot
2 Tsp curry mix
1/2 Tsp cinnamon
1/2 Tsp chili flakes
2 Tbsp tomato paste
200 ml coconut milk, separated
200 ml water
175 g chickpeas
1 Tbsp soy sauce
1 Tsp maple syrup
1 Tsp lemon juice
salt

Peel and cube 1 onion. Heat 1 Tbsp oil in a pan and brown the onion.

Meanwhile peel and cut up 1 garlic clove and the piece of ginger. Peel and cube 250 g sweet potato and 100 g carrot. In a small bowl mix 2 Tsp curry, 1/2 Tsp cinnamon and 1/2 Tsp chili flakes together.

Once the onion is lightly browned and the garlic and ginger, sauteing shortly. Now add the spice mix and 2 Tbsp tomato paste, and saute for another 30 seconds.

Now add about 50 ml of the coconut milk and scrape off everything, that is stuck to the bottom of the pot. Now add the remaining 150 ml coconut milk, 200 ml water, 175 g chickpeas, the cubes sweet potato and carrot as well as 1 Tbsp soy sauce to the pot. Let cook lightly bubbling for 10 minutes without a lid.

Then season to taste with 1 Tsp maple syrup, 1 Tsp lemon juice and salt.

Serve with rice or Naan bread.