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5
from 1 vote
Sweet potato curry with chili naan
This sweet potato curry with chili naan is pure soulfood and appeals to all senses with its combination of sweet and spicy.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Ingredients
Chili naan:
450
gr
3.5 cups flour
200
gr
1 cup plant-based yogurt (e.g. coconut)
30
gr
1/8 cup canola oil
100
ml
1/2 cup water
1
tsp
dried yeast
1
tsp
sugar
1 1/2
tsp
salt
1-2
tsp
Knorr Chili
Sweet potato curry:
1
onion
1
garlic
Fresh ginger
ca. 1 cm/0.5“
2
Tbsp
olive oil
500
gr
1 lbssweet potatoes
1
jar of chickpeas
2
carrots
1/2
tsp
turmeric
1/2
tsp
cumin
1/2-1
tsp
Knorr Chili
1-2
tsp
curry powder
1/2
tsp
salt
1
can of coconut milk
400 ml / 1 ¾ cup
1
handful fresh spinach
Fresh cilantro
pomegranate
Instructions
Naan:
Knead all ingredients into a smooth dough
Leave in a lightly oiled bowl until the dough has doubled (approx. 1 hour)
Heat up a pan
Divide the dough into 8-10 pieces and roll out each part thinly
Bake fat-free in the pan
Coat with liquid margarine and sprinkle with Knorr chili flakes – serve warm
Curry:
Peel and finely chop the onion and garlic, finely chop the ginger
Heat the oil in a fat-free pan or pot and roast onion, garlic and ginger for 2-3 minutes
Add turmeric, cumin, Knorr Chili and curry and roast as well
Peel the sweet potatoes and carrots and cut into pieces
Add to the pot/pan and roast for 2-3 minutes while stirring
Deglaze with coconut milk
Drain the chickpeas and add them to the pot/pan
Let it simmer with closed lid at medium heat for about 10-15 minutes until the sweet potatoes are soft
Season with salt
Wash the spinach and stir in the curry
Serve with fresh cilantro, pomegranate seeds, some yogurt and chili naan
Notes
While you bake the individual naan breads in the pan, you can keep the finished ones warm in the oven.
Nutrition
Serving:
2
g