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Indian sweet potato and coconut curry

  • 45 min
    • Preparation 35 min
    • Cooking 10 min
Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People
  • For the curry:
  • 800 g Sweet potatoes
  • 400 g Chickpeas (drained net weight)
  • 1 Onion
  • 2 Garlic
  • 20 g Fresh ginger
  • 1 Red chili pepper
  • 1 tsp. Coriander seeds
  • 1 tsp. Ground cumin
  • 30 ml Olive oil
  • 2 tsp. Garam masala
  • 400 ml Coconut milk
  • 1 Can tomatoes
  • 150 ml Water
  • For the chutney:
  • 4 Spring onions
  • 1 handful Mint leaves
  • 1 Green chili pepper
  • 1 Lime
  • Salt & sugar for seasoning

Preparation

Step 1
Sieve the chickpeas in a strainer and rinse with cold water. Peel the sweet potatoes and cut into bite-sized cubes. Peel the onion, garlic and ginger and finely dice. Halve the red chili pepper lengthwise, remove the seeds, wash and cut into fine strips. Finely crush the coriander in the mortar. Heat the oil in the pressure cooker. Sauté the onion, garlic, ginger and chili for 5 minutes while stirring. Add the spices and roast for another minute. Stir in the sweet potatoes, chickpeas, coconut milk, tomatoes and the water, put the lid on and cook everything for 10 minutes at cooking level 2.
For the curry:
g Sweet potatoes
g Chickpeas (drained net weight)
Onion
Garlic
g Fresh ginger
Red chili pepper
tsp. Coriander seeds
tsp. Ground cumin
ml Olive oil
tsp. Garam masala
ml Coconut milk
Can tomatoes
ml Water
Step 2
While it is cooking, wash the spring onions and coarsely chop. Wash the mint and shake dry. Zest the lime and squeeze out the juice. Cut the green chili in half and remove the core. Purée everything into a chutney and season with a pinch of salt and sugar.
For the chutney:
Spring onions
handful Mint leaves
Green chili pepper
Lime
Step 3
Let the steam out of the pressure cooker and open the lid. Season the curry with salt and sugar and serve together with the chutney.
Salt & sugar for seasoning