500 g of sweet potatoes
1 small yellow onion, chopped
1 clove of garlic, finely minced
1 tablespoon of neutral oil
1 spoon of curry 5 dl of water
400ml coconut milk 1 dl crème fraiche
0.5 dl of mango chutney
1 vegetable bouillon cube
2 bell peppers (different colors)
2 fresh jalapeños
400 g chickpeas, gross weight (canned)
1 lime, squeezed juice
1 small bunch of fresh coriander
Peel the sweet potato and cut it into coarse pieces. Saute the onion and garlic in oil in a cauldron or saucepan. Add sweet potatoes and curry, stir-fry until curry begins to smell. Pour water, coconut milk, possibly crème fraiche and mango chutney. Crumble the stock cube. Cook together until potatoes are almost done, about 5 min. Dice the peppers and slice the jalapeñon. Rinse the chickpeas and drain them. Add chickpeas, peppers, and jalapeño to pot (save some for garnish). Leave to simmer for a minute. Add lime juice and top with cilantro.
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