Recipe: Appetizing Chickpea and sweet potato curry

Chickpea and sweet potato curry. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Heat the oil a large saucepan over a medium heat.

Dissolve tamarind paste in hot broth and add to pan. 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. I could eat this every day and be a very happy camper. 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

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

I didn't follow any blogs back then, didn't make any recipes, I just did my own thing in my kitchen. 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.

Chickpea and sweet potato curry instructions

Add oil until hot and then the onions and chiles and sauté for about 5 minutes, add the garlic until fragrant.
Add all the seasonings plus salt to taste and toast for a few minutes.
Add the potatoes and chickpeas and cook for a few minutes.
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).
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. Place on a baking tray and bake in the oven for. 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.