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Introduction
Curry has long been a staple in South Asian cuisine, with roots tracing back thousands of years. This particular recipe, blending chickpeas and sweet potatoes in a coconut milk base, is a modern twist on traditional curry that showcases the versatility of plant-based cooking. The combination of chickpeas and sweet potatoes is not only delicious but also nutritionally powerful, offering a balance of protein, complex carbohydrates, and essential vitamins. This curry is perfect for those chilly evenings when you need a comforting hug in a bowl, or as a colorful addition to your meal prep routine. Its vibrant colors and enticing aroma make it a feast for all senses, embodying the philosophy that healthy eating can be both delicious and satisfying.
Ingredients
• 2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• 2 cups fresh baby spinach
• Juice of 1 lime
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh cilantro, chopped, for garnish
• 4 cups cooked basmati rice, for serving
Step 1:
Preheat the oven to 425°F (220°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a large baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
Step 2:
While sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5 minutes until softened.
Step 3:
Add minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
Step 4:
Stir in curry powder, cumin, turmeric, and red pepper flakes. Cook for another minute to toast the spices.
Step 5:
Add diced tomatoes, chickpeas, coconut milk, and vegetable broth. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Step 6:
Add the roasted sweet potatoes to the pot and simmer for an additional 5 minutes to meld the flavors.
Step 7:
Stir in the baby spinach and lime juice. Cook for 2-3 minutes until the spinach is wilted.
Step 8:
Season with salt and pepper to taste. Serve hot over basmati rice, garnished with fresh cilantro.
Q: Can I make this recipe vegan?
A: Yes, this recipe is already vegan as long as you use vegan-friendly vegetable broth.
Q: How can I make this curry less spicy?
A: Reduce or omit the red pepper flakes, and use a mild curry powder. You can also add a dollop of plain yogurt when serving to balance the heat.
Q: Can I use canned sweet potatoes instead of fresh?
A: Fresh sweet potatoes are recommended for the best texture and flavor. Canned sweet potatoes may become too mushy in the curry.
• For a spicier curry, increase the amount of red pepper flakes or add a finely chopped jalapeño pepper.
• Sweet potatoes can be substituted with butternut squash or pumpkin for a different flavor profile.
• For a lighter version, use light coconut milk instead of full-fat.
• To make this recipe vegan, ensure the vegetable broth used is vegan-friendly.
• Chickpeas can be replaced with cooked lentils or tofu for a different protein source.
• This recipe is naturally gluten-free, but always check individual ingredient labels to ensure they are certified gluten-free if necessary.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Serve the curry hot over a bed of basmati rice. Garnish with fresh cilantro and a wedge of lime if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Can be frozen for up to 3 months.
Start roasting the sweet potatoes first, then prepare the curry base while they're in the oven to optimize cooking time.
- Don't overcook the sweet potatoes; they should be tender but still hold their shape.
- Adjust the consistency of the curry by simmering longer for a thicker sauce or adding more broth for a thinner one.
- Taste and adjust seasoning before serving, as the intensity of curry powders can vary.
For a protein boost, add diced firm tofu or cooked chicken. For a lower-carb option, serve over cauliflower rice instead of basmati rice.
Pair with a cold Indian lager beer or a crisp white wine like Riesling. For a non-alcoholic option, try a mango lassi.
This dish is great year-round but particularly comforting in fall and winter.
This recipe contains coconut. It may contain traces of nuts depending on the curry powder used. Always check individual ingredient labels for allergen information.
