Sweet Potato and Chickpea Curry

Name: Sweet Potato and Chickpea Curry
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 medium red onions; 1 garlic clove; 1 Thai chiles; 2.5 inches piece gingerroot; 1 tbsp canola oil; 0.5 tsp red pepper flakes; 0.5 tsp ground ginger; 1 tsp ground coriander; 1 tsp ground cumin; 1.5 tsp ground turmeric; 3 cardamom pods; 2 lb sweet potatoes; 1.75 cup light coconut milk; 1 tbsp tamarind paste; 1.25 cup vegetable broth; 4 cup chickpeas; 2 tbsp cilantro leaves; cooked white rice

A South Asian curry of chickpeas, thai chiles and coriander, seasoned with clove and ginger and simmered on the stove. It's finished with chopped cilantro.

1 hr 5 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 35 min · Cook 30 min · 65 min total
Difficulty: medium

1
Chop the onions if using a blender. In food processor or blender, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped.
2
Pour oil into large saute pan over medium-low heat. Add chopped onion mixture and saute until softened, about 5 minutes.
5 min
3
Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom, and 1/2 teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in coconut milk.
4
Dissolve tamarind paste in hot vegetable broth and add to pan. Bring to boil, reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 30 minutes or more. Taste potatoes to make sure they are cooked all the way and allow additional cooking time of necessary.
30 min
5
Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to bowl and sprinkle with chopped cilantro. Serve with white rice if desired.
5 min