Easiest Way to Make Yummy Chickpea and sweet potato curry

Chickpea and sweet potato curry. Sweet potato and chickpea curry from the oh she glows cookbook. For this post, due to my curry addiction, I naturally chose this curry recipe from the book. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting.

You could add chopped Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. This delicious vegan curry dish with sweet potatoes, chickpeas, spinach, and coconut milk is seasoned with Indian spices like garam masala, turmeric, and Add chickpeas, tomatoes, coconut milk, and sweet potato. You can cook Chickpea and sweet potato curry using 19 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chickpea and sweet potato curry

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

A lightly spiced, fragrant curry with chickpeas, tender chunks of sweet potato and fresh spinach cooked in a creamy coconut curry sauce. Add sweet potatoes and stir until well covered in spices. Transfer to a warmed bowl and sprinkle with chopped cilantro. This quick and easy sweet potato and chickpea curry is perfect for anyone on a budget and suitable for vegans too.

Chickpea and sweet potato curry step by step

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.

It's really tasty but simple to make. Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this curry recipe is that all the spices are ones you The combination of the subtle, sweet coconut flavour with the big spicy flavours in this curry is SO GOOD!