Sweet Potato and Chickpea Curry Recipe

Name: Sweet Potato and Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red onions, peeled; 1 clove garlic, peeled; 1 bird's eye pepper, Thai chili or other very hot small pepper with its seeds; 1 2 1/2- to-3-inch piece of ginger, peeled and cut into chunks; 3 tablespoons canola oil; 1/2 teaspoon hot red pepper flakes; 1/2 teaspoon ground ginger; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 1/2 teaspoons ground turmeric; 3 cardamom pods, lightly crushed; Salt; 2 pounds (about 3 medium) orange-fleshed sweet potatoes, peeled and cut into 1/2- to-1-inch cubes; 1 3/4 cups coconut milk; 1 tablespoon tamarind paste; 2 1/4 cups hot chicken or vegetable broth; 4 to 5 cups (about 4 15 1/2-ounce cans, drained) canned or cooked chickpeas (garbanzo beans); 2 tablespoons chopped cilantro leaves; Cooked white rice for serving (optional); Steamed broccolini for serving (optional)

Servings: persons

2 medium red onions, peeled
1 clove garlic, peeled
1 bird's eye pepper, Thai chili or other very hot small pepper with its seeds
1 2 1/2- to-3-inch piece of ginger, peeled and cut into chunks
3 tablespoons canola oil
1/2 teaspoon hot red pepper flakes
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 teaspoons ground turmeric
3 cardamom pods, lightly crushed
Salt
2 pounds (about 3 medium) orange-fleshed sweet potatoes, peeled and cut into 1/2- to-1-inch cubes
1 3/4 cups coconut milk
1 tablespoon tamarind paste
2 1/4 cups hot chicken or vegetable broth
4 to 5 cups (about 4 15 1/2-ounce cans, drained) canned or cooked chickpeas (garbanzo beans)
2 tablespoons chopped cilantro leaves
Cooked white rice for serving (optional)
Steamed broccolini for serving (optional)

1
In a food processor, combine onions, garlic, hot pepper and ginger.
2
Pulse until finely chopped.
3
Place oil in a large saute pan over medium-low heat.
4
Add chopped onion mixture and saute until softened, about 5 minutes.
5
Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom pods and 1/2 teaspoon salt.
6
Stir to mix.
7
Add sweet potatoes and stir until well covered in spices.
8
Stir in the coconut milk.
9
Dissolve tamarind paste in hot broth and add to pan.
10
Bring to a boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes.
11
(Taste potatoes to be sure they are cooked all the way through, and allow additional cooking time if necessary.)
12
Add chickpeas and simmer until heated through, about 5 minutes.
13
Adjust salt to taste.
14
Transfer to a warmed bowl and sprinkle with chopped cilantro.
15
Serve, if desired, with white rice and broccolini.

804

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 20 ingredients. The key ingredients include: 2 medium red onions, peeled, 1 clove garlic, peeled, 1 bird's eye pepper, Thai chili or other very hot small pepper with its seeds, 1 2 1/2- to-3-inch piece of ginger, peeled and cut into chunks, and more.

Yes, Sweet Potato and Chickpea 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.

Sweet Potato and Chickpea Curry

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