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Ingredients
2 cups of white rice
1/2 yellow onion
2 big garlic cloves, minced
1 1/4 cup sweet potato
1 can of chickpeas
Olive oil
1 3/4 cup optional cooking cream or coconut milk
1/2 cup water
1 tbsp fresh grated ginger
2 tbsp curry powder
1/2 Cup (1.8 oz) Jar ∙ $7.90
2 oz Bag ∙ $6.90
4 oz Bag ∙ $11
8 oz Bag ∙ $14
1 lb Bag ∙ $18.70
5 lb Bag ∙ $56.10
Add To Cart
1 tsp paprika (120 AST)
1.8 oz Jar ∙ $7.90
2 oz Bag ∙ $6.90
4 oz Bag ∙ $11
8 oz Bag ∙ $14
1 lb Bag ∙ $18.70
Add To Cart
1 1/2 tsp cumin
2 oz Jar ∙ $8
2 oz Bag ∙ $6.90
4 oz Bag ∙ $11
8 oz Bag ∙ $14
1 lb Bag ∙ $18.70
5 lb Bag ∙ $56.10
Add To Cart
1 tbsp soy sauce
Arabian Sea Salt
1/2 Cup (2.2 oz) Jar ∙ $7.90
2 oz Bag ∙ $6.90
4 oz Bag ∙ $11
8 oz Bag ∙ $14
1 lb Bag ∙ $18.70
5 lb Bag ∙ $56.10
Add To Cart
Juice of 1 lime
Cashew nuts and fresh coriander for garnishing (optional)
Directions Make the rice according to the package instructions.
Finely chop onion and garlic, and cut your sweet potato in 1 cm cubes. Rinse off the chickpeas in cold water.
Heat up oil in a stew pot and fry the onion and garlic until soft. Add the sweet potato and chickpeas.
Add cooking cream and water and let boil for approximately 10 minutes or until the sweet potato is soft.
Add all spices, soy sauce, and lime juice. Combine together and let it simmer.
Give it a taste and see if you want to add more salt, lime, or other spices. Serve with the rice and garnish with cashews and fresh coriander.
Sweet Potato Curry
October 5, 2021
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