Name: Sweet Potato Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 pounds sweet potatoes (peeled and cut into large bite-size chunks); 1½ tablespoons olive oil; 1 onion (chopped); 3 cloves garlic (grated); 1 teaspoon ginger (grated); 2 teaspoons curry powder; 2 teaspoons coriander; 1 teaspoon cumin; 1 teaspoon turmeric; ¼ teaspoon red pepper flakes; 2 cups vegetable broth; 1 can (14 ounces) coconut milk; 1 can (15 ounces) crushed tomatoes; 1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas); 1 teaspoon salt; ⅛ teaspoon black pepper; 1 teaspoon garam masala (optional); 4 wedges lemon (or lime); 1 handful fresh cilantro; 1 to 2 cups basmati rice (or naan bread); 4 tablespoons plain or greek yogurt

Description

A delicious sweet potato and chickpea curry that is both hearty and comforting, perfect for any time of the year.

Ingredients

Scale

2 pounds sweet potatoes (peeled and cut into large bite-size chunks)
1½ tablespoons olive oil
1 onion (chopped)
3 cloves garlic (grated)
1 teaspoon ginger (grated)
2 teaspoons curry powder
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
¼ teaspoon red pepper flakes
2 cups vegetable broth
1 can (14 ounces) coconut milk
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)
1 teaspoon salt
⅛ teaspoon black pepper
1 teaspoon garam masala (optional)
4 wedges lemon (or lime)
1 handful fresh cilantro
1 to 2 cups basmati rice (or naan bread)
4 tablespoons plain or greek yogurt

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Instructions

MAKE FLAVOR BASE: Peel and cut 2 pounds sweet potatoes in large bite-size chunks. Heat 1½ tablespoons olive oil in a Dutch oven and sauté 1 onion (chopped) for 4 minutes with 3 cloves garlic, 1 teaspoon ginger (both grated), 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes for one more minute or until fragrant. Add 2 tablespoons of water if the pan dries.
SIMMER UNTIL TENDER: Add 2 cups vegetable broth, diced sweet potatoes, 1 can (14 ounces) coconut milk, 1 can (15 ounces) crushed tomatoes, and 1 can (15 ounces) chickpeas with 1 teaspoon salt and ⅛ teaspoon black pepper and simmer for 30 minutes or until the sweet potatoes are tender.
SERVING SUGGESTIONS: Turn the heat off and stir in 1 teaspoon garam masala, cool down 5 minutes to allow the flavors to meld. Taste and adjust for salt before serving with rice or naan with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt.

Notes

This recipe is easy to make and full of flavor.
You can adjust the spice level by varying the amount of red pepper flakes.
For an extra creamy curry, add more coconut milk.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg