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Sweet Potato and Chickpea Curry
Created by: Howcan Team
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for 3-4 minutes until the onion is soft and translucent.
- Stir in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, and 1/2 teaspoon of cayenne pepper. Cook for 1-2 minutes to toast the spices.
- Add the diced sweet potatoes and drained chickpeas to the pot. Stir to coat them with the spices.
- Pour in 1 can of coconut milk and 1 cup of vegetable broth. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Cook for 20-25 minutes, or until the sweet potatoes are tender.
- Once the sweet potatoes are cooked, taste and adjust the seasoning if needed. If the curry is too thick, add more vegetable broth to reach your desired consistency.
- Serve the sweet potato and chickpea curry over cooked rice or with naan bread. Garnish with fresh cilantro and enjoy!
Sweet Potato and Chickpea Curry is a popular vegetarian dish with origins in South Asian cuisine. This flavorful and aromatic curry has a rich history, with its roots in the diverse culinary traditions of India, Pakistan, and Bangladesh. The dish has gained widespread popularity in Western countries due to its delicious blend of spices and healthy ingredients. Renowned chefs like Madhur Jaffrey and Meera Sodha have popularized this dish through their cookbooks and culinary expertise. In South Asia, the dish is a staple in home kitchens and is also served in restaurants, from street food stalls to upscale dining establishments. The key to a delicious Sweet Potato and Chickpea Curry lies in the perfect balance of spices, including cumin, coriander, turmeric, and garam masala, which infuse the dish with a warm and aromatic flavor. The creamy texture of sweet potatoes and the nutty taste of chickpeas create a delightful harmony in this curry. For the best version of this dish, one should ensure that the sweet potatoes are cooked to tender perfection and the chickpeas are well-seasoned and infused with the flavors of the curry. Additionally, using fresh, high-quality spices is essential to elevate the dish to its full potential. While the traditional method of preparing this curry involves simmering the ingredients in a spiced tomato-based sauce, there are also variations that incorporate coconut milk for a creamy and indulgent twist. This versatile dish can be enjoyed with fluffy basmati rice, naan bread, or roti, making it a delightful and satisfying meal for vegetarians and non-vegetarians alike.
45 min
4
350 calories
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