Easiest Way to Cook Yummy 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. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion.

Dissolve tamarind paste in hot broth and add to pan. 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. You can have Chickpea and sweet potato curry using 19 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chickpea and sweet potato curry

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

Add in garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more. 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. Defrost in the fridge overnight, then reheat until piping hot.

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.

You might need to add a splash of extra water if it looks a little dry. Add chickpeas, tomatoes, coconut milk, and sweet potato. 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.