Chickpea and sweet potato curry
Chickpea and sweet potato curry

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chickpea and sweet potato curry. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chickpea and sweet potato curry is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Chickpea and sweet potato curry is something that I have loved my whole life.

A lightly spiced, fragrant curry with chickpeas, tender chunks of sweet potato and fresh spinach cooked in a creamy coconut curry sauce. Vegetarians and meat-eaters alike love this rich, moreish curry. Heat the oil a large saucepan over a medium heat.

To begin with this recipe, we have to first prepare a few components. You can have chickpea and sweet potato curry using 19 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chickpea and sweet potato curry:
  1. Prepare 2 cups chicken stock
  2. Get 1 can chickpeas drained
  3. Make ready 2 cups sweet potato small diced
  4. Get 14 oz petite diced tomatoes
  5. Prepare Bunch cilantro chopped
  6. Take Large onion fine diced
  7. Make ready red chiles seeded and minced (2 for mild 4 for hot)
  8. Take 3 large garlic minced
  9. Take 3 tbsp vegetable oil
  10. Get 1 cup water
  11. Get Dry seasonings.
  12. Get 2 tbsp yellow curry powder
  13. Make ready 1 tsp all spice
  14. Prepare 1 tsp nutmeg
  15. Make ready 1 1/2 tsp smoked paprika
  16. Get 2 tsp dried thyme
  17. Prepare 1 tsp cumin powder
  18. Get 1 tsp white pepper
  19. Take Kosher salt

How To Make Vegan Chickpea, Sweet Potato And Spinach Curry: (For ingredients and full instructions see the recipe card below) Fry chopped onion in olive oil until it is soft and lightly browned. Add in garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more. Add sweet potatoes and stir until well covered in spices. Dissolve tamarind paste in hot broth and add to pan.

Steps to make Chickpea and sweet potato curry:
  1. Add oil until hot and then the onions and chiles and sauté for about 5 minutes, add the garlic until fragrant
  2. Add all the seasonings plus salt to taste and toast for a few minutes
  3. Add the potatoes and chickpeas and cook for a few minutes
  4. Add the tomatoes followed by the chicken stock and water and bring to a boil and reduce to medium and simmer partially covered for 15 minutes and then open for another 10 and check for seasoning and consistency and adjust accordingly (take the lid off and reduce more if it needs to be thicker)
  5. Stir through the cilantro and and serve over rice and top with green onions

Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Defrost in the fridge overnight, then reheat until piping hot. You might need to add a splash of extra water if it looks a little dry. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting, just as a curry should be.

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