Chickpea And Sweet Potato Curry
This aromatic and flavorful curry dish brings together a medley of vibrant ingredients to create a comforting and satisfying meal. The fragrant curry base sets the stage for the hearty combination of sweet potatoes, chickpeas, and a creamy coconut milk broth. With a touch of spice and a hint of sweetness from the peas and tomatoes, this dish is perfect for a cozy dinner at home. Serve over steamed basmati rice for a complete and nourishing experience.
— Constant Cookbook
Ingredients
- 2 Tbs. canola oil
- 1 small yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 Tbs. chopped fresh ginger
- 1 Thai or jalapeño chili, seeded and finely chopped
- 1 Tbs. curry powder
- Salt and freshly ground pepper, to taste
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 can (14 fl. oz.) coconut milk, well shaken
- 1 cup water
- 1/2 cup frozen peas
- 1/2 cup canned diced tomatoes, drained
- Steamed basmati rice for serving (optional)
Instructions
- <b>Make the curry base</b>
- In a heavy-bottomed saucepan over medium-low heat, warm the oil. Add the onion, garlic, ginger and chili and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper.
- <b>Cook the vegetables</b>
- Add the sweet potato, chickpeas, coconut milk and water to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and tomatoes and cook until heated through. Serve in bowls over steamed rice, if desired. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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