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sweet potato chickpea curry recipe video

Sweet Potato Chickpea Curry | Video

Try this delicious veggie packed nutritious curry for a meat-free meal
5 from 43 votes
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Course: Side Dishes
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Ginger garlic paste:

  • 2 cm fresh ginger diced
  • 5 garlic cloves diced
  • Water

Onion paste:

  • 1 large red or brown onions chopped
  • Water

Spice mix:

  • 1 teaspoon cumin seeds
  • 3 teaspoon coriander seeds
  • ½ teaspoon ground turmeric turmeric powder
  • 3 teaspoon garam masala
  • 1 teaspoon red chili powder

Sweet potato chickpea curry:

  • 3 tablespoon oil
  • 2 dried bay leaves
  • 5 cloves
  • 1 tablespoon tomato paste
  • 1 tomato diced or 2 tablespoon canned diced tomatoes
  • 2 and ½ cups sweet potatoes cubed
  • 2 x 240 g canned chickpeas drained and rinsed (see notes)
  • ¼ cup chopped coriander cilantro leaves
  • Water
  • Salt to taste

Instructions

Ginger garlic paste:

  • Place ginger and garlic in the small bowl of a food processor. Add enough water to make a coarse paste. Set aside.

Onion paste:

  • Place onion with enough water in a food processor. Grind to make smooth paste. Set aside.

Spice mix:

  • Place a small frying pan over low heat. Add cumin seeds and coriander seeds. Roast, stirring continuously, for 1-2 minutes or until they start to change color. Remove from heat. Cool. Grind to a fine powder.
  • Add spice powder to a bowl. Stir in ground turmeric, garam masala and red chili powder. Set aside.

Sweet potato chickpea curry:

  • Heat oil in a large saucepan over medium-high heat. Sauté bay leaves and cloves for 1-2 minutes. Add onion paste. Sauté for 1-2 minutes. Add ginger garlic paste. Sauté for 2 minutes or until aromatic. Stir in spice mix. Stir fry for 1 minute.
  • Add tomato paste and diced tomatoes. Sauté for 1-2 minutes or until the tomatoes start to break down. Stir in sweet potatoes. Season with salt. Add enough water to cover the sweet potatoes. Cover and cook for 5 minutes or until the potatoes are tender. Stir in cooked chickpeas and coriander (cilantro) leaves. Cover and cook for 3 minutes.
  • Garnish with more coriander (cilantro) leaves if you like. Serve warm.

Video

Notes

- If you are using dried chickpeas in this recipe, soak chickpeas for at least 6 hours, and then cook until tender.

Nutrition

Serving: 1g | Calories: 454kcal | Carbohydrates: 70g | Protein: 15g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 12g | Sodium: 746mg | Fiber: 17g | Sugar: 17g