How to Cook Tasty Chickpea and sweet potato curry

Chickpea and sweet potato curry. Heat the oil a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Sweet potatoes are something I crave especially when the weather cools off, and this sweet potato chickpea curry recipe is a new favorite way to enjoy them.

Add sweet potatoes and stir until well covered in spices. Dissolve tamarind paste in hot broth and add to pan. Place on a baking tray and bake in the oven for. You can cook Chickpea and sweet potato curry using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chickpea and sweet potato curry

1. It's 2 cups of chicken stock.
2. Prepare 1 can of chickpeas drained.
3. Prepare 2 cups of sweet potato small diced.
4. It's 14 oz of petite diced tomatoes.
5. You need Bunch of cilantro chopped.
6. It's of Large onion fine diced.
7. It's 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. Prepare of Dry seasonings..
12. It's 2 tbsp of yellow curry powder.
13. It's 1 tsp of all spice.
14. It's 1 tsp of nutmeg.
15. It's 1 1/2 tsp of smoked paprika.
16. Prepare 2 tsp of dried thyme.
17. Prepare 1 tsp of cumin powder.
18. Prepare 1 tsp of white pepper.
19. You need of 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 chickpeas, tomatoes, coconut milk, and sweet potato. Season with garam masala, cumin, turmeric, chile flakes, and salt.

Chickpea and sweet potato curry instructions

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.

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. Olive oil, onion & garlic - Dice the onion and mince the garlic. Spices include garam masala, turmeric, cumin, paprika, curry powder, and black pepper - Adding the spices right after cooking the onion and garlic will activate the spices and help infuse the potatoes and chickpeas. Crushed tomatoes - The tomatoes add a little bit of acidity and help thicken the sauce, they also give this.