Sweet Potato Chickpea Curry | Video
Try this delicious veggie packed nutritious curry for your next meat-free meal
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Ingredients
Ginger garlic paste:
- 2 cm fresh ginger, diced
- 3 garlic cloves, diced
- Water
Spice mix:
- 1 teaspoon cumin seeds
- 3 teaspoon coriander seeds
- ½ teaspoon ground turmeric
- 3 teaspoons garam masala
- 1 teaspoon red chili powder
Sweet potato chickpea curry:
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 1 cup chopped onions
- 1 green chili, sliced
- 1 large tomato, chopped
- 2 and ½ cups diced sweet potatoes
- 2 x 240 g canned chickpeas, drained and rinsed (see notes)
- ½ cup coconut milk
- 2 tablespoons chopped coriander (cilantro) leaves
- 1 cup 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.
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 cumin seeds for 1-2 minutes. Add onions. Sauté for 2-3 minutes or until lightly browned. Add ginger garlic paste., and green chilies. Sauté for 2 minutes or until aromatic. Stir in spice mix. Stir fry for 1 minute.
- Add tomatoes. Sauté for 3-4minutes or until the tomatoes start to break down. Stir in sweet potatoes. Season with salt. Add enough water (½ cup) to cover the sweet potatoes. Cover and cook for 5 minutes or until the potatoes are tender. Stir in cooked chickpeas. Cover and cook for 3 minutes.
- Add coconut milk and ½ cup water. Stir to combine. Bring to a boil. Simmer for about 2 minutes.
- Add chopped coriander (cilantro) leaves. Heat through.
- Garnish with more coriander (cilantro) leaves if you like. Serve warm.
Video
Notes
- Chickpeas - 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: 205kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 106mg | Potassium: 484mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12623IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 3mg