Sweet Potato and Chickpea Curry
Updated May 31, 2024
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium red onions, peeled
- 1clove garlic, peeled
- 1bird's eye pepper, Thai chili or other very hot small pepper with its seeds
- 12½- to-3-inch piece of ginger, peeled and cut into chunks
- 3tablespoons canola oil
- ½teaspoon hot red pepper flakes
- ½teaspoon ground ginger
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1½teaspoons ground turmeric
- 3cardamom pods, lightly crushed
- Salt
- 2pounds (about 3 medium) orange-fleshed sweet potatoes, peeled and cut into ½- to-1-inch cubes
- 1¾cups coconut milk
- 1tablespoon tamarind paste
- 2¼cups hot chicken or vegetable broth
- 4 to 5cups (about 4 15½-ounce cans, drained) canned or cooked chickpeas (garbanzo beans)
- 2tablespoons chopped cilantro leaves
- Cooked white rice for serving (optional)
- Steamed broccolini for serving (optional)
Nutritional analysis per serving (8 servings)
450 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 62 grams carbohydrates; 12 grams dietary fiber; 11 grams sugars; 13 grams protein; 954 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped. Place oil in a large saute pan over medium-low heat. Add chopped onion mixture and sauté until softened, about 5 minutes.
- Step 2
Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom pods and ½ teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in the coconut milk.
- Step 3
Dissolve tamarind paste in hot broth and add to pan. Bring to a boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes. (Taste potatoes to be sure they are cooked all the way through, and allow additional cooking time if necessary.)
- Step 4
Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to a warmed bowl and sprinkle with chopped cilantro. Serve, if desired, with white rice and broccolini.
Private Notes
Comments
I used 4 c home-cooked chickpeas and used the cooking liquid instead of vegetable broth. I also substituted lime juice for the tamarind, with no added sugar. Since I didn't have to dissolve tamarind in the stock, I used only about 1 c of broth plus one can of coconut milk to cook the sweet potatoes. Use additional broth to adjust consistency to taste: I wanted a fairly thick, creamy sauce.
A good "clean-out-the-fridge" recipe. I added quartered mushrooms, spinach and cherry tomatoes.
If you're close to 2lbs on sweet potatoes it's okay. You're gonna need more than 2 1/4 cups of broth because the potatoes are a lot. Also you don't need 4 cans of chickpeas, 2 are enough. The tamarind doesn't really come thru but this is delicious. You could serve it on rice but you don't really need to.
Also the potatoes take a lot longer than 25 minutes. It's a good meal to prepare for the next day.
Like Kevin (before me) I used only one cup of chicken broth and one can of coconut milk, but it depends on your desired consistency. I also substituted Worcester sauce for tamarind. Delicious
I peeled sliced and roasted at 425 my three sweet potatoes on parchment with olive oil 20 min one side flipping them for another 5 min the day before making this curry. I refrigerated them overnight. I soaked my dried garbanzos with a teaspoon and 1/2 of baking soda overnight. Then rinsed them added water and tablespoon vegan butter brought to a boil for 10 minutes and left it on low heat all day with lid propped. I minced a huge red onion and small vidalia, four cloves garlic and two large pieces ginger. My husband and 82 year old mum can’t handle much heat so I omitted the pepper but I increased some of the ground spices… I mashed the sweet potatoes and the chick peas in the onion mixture with the coconut milk. The smooth potato texture went well with the more distinct chick peas. I served it over basmati rice with fresh cilantro and it was a big hit. I used one can of coconut milk. I used some of the chick pea water and I doubled the tamarind. I also added some lemon calamansi vinegar at the end. This is a keeper.
This was delish! And very easy. I chopped the potatoes pretty small because I was in a time crunch, and needed them to cook faster, and subbed tamarind for a little sugar and vinegar because it was what I had on hand. It turned out so good, and my guests loved it as well! This is definitely going into the rotation.
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