This sweet potato and chickpea curry with coconut milk is creamy, delicious, and comforting. Just like a curry should be! Pair it with brown rice for a nutritious and wholesome meal.
1cupdry chickpeas, soaked overnight or use 2 cups canned chickpeas
2sweet potatoes, peeled and chopped
2tbspsunflower oil, or another vegetable oil of your choice
1tspcumin seeds
1inchginger, peeled and chopped
3clovesgarlic, smashed, peeled and chopped
1onion, chopped
1 tomato, puréed
3tspcoriander powder
2tspcumin powder
1tspturmeric powder
1tsppaprika, adjust to your taste
Salt, to taste
100mlcoconut milk cream
Optional
1tspgaram masala, optional but adds in a nice aroma
4-5stalks fresh coriander leaves, for garnish
Instructions
Drain the soaked chickpeas and boil in 4 cups water with some salt and turmeric, until they are soft. We use pressure cooker for faster cooking.
On the side, steam the chopped sweet potatoes. You can also roast them in an oven or pan fry them with a little oil on stovetop.
Heat oil in a deep pot. Once the oil is hot add cumin seeds, ginger, and garlic. Stir and cook for a minute.
Add in chopped onions and cook for another 5-7 minutes, with occasional stirring, till the onions start to brown.
Now add the tomato purée and all the remaining spices, except garam masala. Mix well. Cook for another 5 minutes. Add a little water if the curry starts to stick.
Mix in the coconut milk cream and bring to a boil.
Drain the chickpeas but retain the water they were cooked in. Add the steamed sweet potatoes and the chickpeas to the coconut curry.
Add around 2 cups of the chickpea stock. Mix well and cook covered on medium-low heat for 10 mins.
Sprinkle garam masala and garnish with fresh coriander or parsley leaves.
This curry is very mild because I made it for a specific gathering; if you like spicier curry, add a green chili along with the ginger-garlic or use a hot red chili powder instead of paprika.