Chickpea and Sweet Potato Curry Recipe

Name: Chickpea and Sweet Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Garam Masala; 1 teaspoon Paprika; 2 Tablespoons Indian Curry Powder; 1 Tablespoon Vegetable Oil; 1 whole Onion, finely chopped; 1 whole Sweet Potato, Cut Into 1/2 Inch Cubes; 1 clove Garlic, Minced; 1 teaspoon Grated Fresh Ginger; 2 Tablespoons Tomato Paste; 1 cup Vegetable Broth (or Water); 1/2 cups Light Coconut Milk; 1 can (16-oz Can) Chickpeas, Drained And Rinsed; 1 can (15-oz Can) Whole Tomatoes, Drained And Chopped; Salt To Taste; 1 cup Plain Yogurt, For Serving

Servings: persons

1 teaspoon Garam Masala
1 teaspoon Paprika
2 Tablespoons Indian Curry Powder
1 Tablespoon Vegetable Oil
1 whole Onion, finely chopped
1 whole Sweet Potato, Cut Into 1/2 Inch Cubes
1 clove Garlic, Minced
1 teaspoon Grated Fresh Ginger
2 Tablespoons Tomato Paste
1 cup Vegetable Broth (or Water)
1/2 cups Light Coconut Milk
1 can (16-oz Can) Chickpeas, Drained And Rinsed
1 can (15-oz Can) Whole Tomatoes, Drained And Chopped
Salt To Taste
1 cup Plain Yogurt, For Serving

1
Toast the garam masala, paprika and curry powder in a small, dry pan over medium heat until fragrant, about 1 minute.
2
Remove from heat and set aside.
3
In a Dutch oven or large saute pan, heat the vegetable oil over medium heat.
4
Add onion and sweet potato and saute gently until potato becomes tender, 8-10 minutes, reducing heat if onions begin to brown.
5
Add garlic, ginger, tomato paste, and reserved spices and cook, stirring constantly for 1 minute.
6
Add broth, coconut milk, chickpeas and tomatoes.
7
Bring mixture to a boil and then reduce to a simmer.
8
Allow to simmer until mixture thickens, about 10 minutes.
9
Taste and add salt, if needed.
10
Remove from heat and serve immediately, topped with plain yogurt.
11
Note: This curry is excellent over white or brown rice.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon Garam Masala, 1 teaspoon Paprika, 2 Tablespoons Indian Curry Powder, 1 Tablespoon Vegetable Oil, and more.

Yes, Chickpea and Sweet Potato Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea and Sweet Potato Curry

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