Chickpea Curry with Sweet Potato & Sukuma Wiki
ChefJacqueline
“A creamy, plant‑powered coconut curry made with tender chickpeas, sweet potato and fresh spinach, simmered in aromatic African‑inspired spices. Comforting, colourful and naturally nourishing.”
Ingredients
What else you need
- 1 tablespoons olive oil
- salt and pepper
- lemon
Preparation time: 10′
Cooking Time: 20′
Level: Easy
Cooking Steps
1. Build the base
Sauté onions, garlic, and optionally ginger in a little oil until soft and fragrant. This creates the foundation of your flavor.
2. Add your spices
Stir in spices like paprika, cumin, curry, masala, or local African blends. Let them toast briefly to release their aromas.
3. Add vegetables and/or protein
Think carrots, potatoes, tomatoes, beans, lentils, chicken, or beef. Mix well so everything is coated in the spices.
4. Add liquid and let it simmer
Pour in broth, coconut milk, or water. Let the stew simmer slowly until everything is tender and the flavors come together.
5. Finish and serve
Taste and adjust with salt, pepper, lemon, or fresh herbs. Serve warm — a bowl full of comfort, culture, and connection.
