A delicious creamy sweet potato curry with chickpeas, bell pepper and spinach
Peel the sweet potato and cut into cubes. Clean the red bell pepper and cut it into strips. Chop the onion, finely chop the garlic and ginger. Rinse the chick peas and drain.
Heat a pan on the stove and heat a dash of olive oil in it. Saute the garlic, onion and ginger. Then add the sweet potato cubes and red bell pepper, fry for a while. Add all the spices (the garam masala, curry powder and cumin powder) to the pan together with the tomato puree and fry briefly.
Add the diced tomatoes, coconut milk, chickpeas and stock and bring to a gentle boil. Let it cook gently for about 20 minutes. Stir regularly.
When the curry is ready, stir in the spinach and let it want. Season with salt and pepper. Serve the curry with some rice and serve with some lime and sesame seeds.
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