Sweet Potato Rösti with chickpea curry
Attention curry fans: Our vegetarian version with chickpeas in combination with sweet potato Rösti is an absolute must for anyone who loves spicy cuisine!
Ingredients
For 4 people:
- 2 packs of Pahmeyer sweet potato Rösti (300 g each)
- 400 g chickpeas, pre-cooked (from the tin)
- 400 g chunky tomatoes (from the tin)
- 400 ml coconut milk
- 1 onion, medium
- 7 g ginger, fresh (or ½ tsp ginger powder)
- 1 clove of garlic
- 1 tbsp curry powder
- 1-2 tsp brown sugar
- Some ground cumin
- ½ tsp chilli flakes
- A little cinnamon
- 1 squeeze of lime juice
- Handful of coriander leaves, fresh
- 2 tbsp oil for the pan
- Salt and pepper
Preparation
- Rinse the chickpeas in a sieve with cold water and leave to drain.
- Peel the onion and garlic clove and cut into small cubes.
- Also chop the piece of ginger, about the size of a thumb, without the skin.
- Fry the onion cubes with 2 tbsp oil in a pan over a medium heat.
- Add the ginger, garlic and all the spices and sauté briefly for another minute.
- Add 400 g chopped canned tomatoes, 400 ml coconut milk and the drained chickpeas to the pan.
- Stir everything together well, bring to the boil and simmer for a further 10 minutes.
- Finally, season to taste with salt and pepper.
- Prepare the sweet potato Rösti according to the packet instructions. We recommend frying them in another pan with a little oil until crispy.
- Serve the chickpea curry with fresh coriander and the Sweet Potato Rösti.
