1
Step 1
Preheat the oven to 225°C. Cut the sweet potatoes into wedges and place on a baking tray. Toss with oil, salt and pepper. Roast for about 25 minutes until tender and nicely coloured.
Vegan
Chickpea curry with sweet potato and cavolo nero
A hearty chickpea curry with coconut milk, tomato and cavolo nero, served with roasted sweet potato and fresh cucumber. A colourful dish with both creaminess and a satisfying bite.
YOU WILL NEED
Ingredients
- 4 sweet potatoes (about 200 g each)
- 2 tbsp neutral rapeseed oil
- Salt and black pepper
- 2 packs cooked chickpeas (380 g each)
- 1 yellow onion
- 2 garlic cloves
- 2 tbsp neutral rapeseed oil
- 2 tbsp curry powder
- 1 pack chopped tomatoes (390 g)
- 200 ml coconut milk
- 1 vegan vegetable stock cube
- 200 g cavolo nero
- ½ cucumber
- 2 limes
- 4 vegan flatbreads
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Rinse and drain the chickpeas. Chop the onion and garlic.
3
Step 3
Sauté the onion and garlic in oil in a casserole for about 2 minutes. Add the curry powder and fry for another minute.
4
Step 4
Stir in the chopped tomatoes, coconut milk, crumbled vegetable stock cube and chickpeas. Simmer uncovered for about 10 minutes. Season with salt.
5
Step 5
Cut the cavolo nero into smaller pieces and stir into the curry just before serving. Let it soften slightly.
6
Step 6
Slice the cucumber and squeeze lime juice over it. Serve the curry with sweet potato wedges, cucumber and vegan flatbread.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Cucumber and lime water
A crisp, fresh drink balances the rich curry.
ALCOHOL-FREE OPTION
Cold water with cucumber, lime and mint.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.