Chickpea and sweet potato curry, or rather sweet potato as it is called in the countries of origin. It is an Indian dish in which various spices are used to give it that sweet yet spicy and flavorful taste. It is then served with very simple basmati rice seasoned only with a drizzle of oil. Don’t be discouraged by the ingredient list because the recipe is simple so hurry up and prepare it. If you like ethnic recipes,
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- Difficulty: Medium
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stove
- Cuisine: Indian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 cup cooked chickpeas
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 oz white onion
- Half teaspoon garlic powder
- 2 tbsp tomato paste
- 0.7 oz fresh ginger
- 9 oz sweet potato (red sweet potato)
- 1 teaspoon curry
- 1 teaspoon sweet paprika
- 1 teaspoon nutmeg (powdered)
- 1 cup vegetable broth
- 0.85 cup coconut milk
- 1 pinch fine salt
- 1 cup cooked Basmati rice
- as needed parsley
Tools
- 1 Pan
- 1 Cutting Board
- 1 Knife
- 1 Hand Blender
- 1 Lemon Zester
Preparation of Chickpea and Sweet Potato Curry
Clean and julienne the onion as finely as possible.
Then add it to a large pan along with 2 tablespoons of oil, 1 tablespoon of water, and half a teaspoon of garlic powder.
Cover and sauté over medium-low heat for 10 minutes.
Meanwhile, peel and grate the fresh ginger root.
After the 10 minutes of onion cooking, add the grated ginger and tomato paste, stir to combine well and cook for another 10 minutes over low heat, still covered.
Now while the onion continues to season, peel the sweet potato and cut it into cubes no larger than 1 centimeter.
Add it to the onion along with 1 teaspoon of curry, 1 teaspoon of sweet paprika, 1/2 teaspoon of powdered nutmeg and 1 cup of vegetable broth. Cover and cook still covered over low heat for 30 minutes.
After 30 minutes, remove the pan from the heat and blend everything with an immersion blender to make the potato a smooth and homogeneous cream.
Then put the pan back on the heat, add the cooked chickpeas and coconut milk, mix well and cook for another 5/10 minutes over medium-high heat without a lid.
Once everything is cooked, add a pinch of salt and transfer the curry to a serving dish, complete with basmati rice and sprinkle everything with fresh chopped parsley.
And voilà… the chickpea and sweet potato curry is ready to be brought to the table and served.
Useful Tips
As for the rice, if it’s not a rice you usually buy, you can safely use pre-cooked rice in a bag and follow the preparation instructions. If you want to cook it yourself, simply boil it in hot salted water until done and then drain well, calculate about 0.9 oz raw per person. The water should be about double the weight of the rice.
Use coconut milk and not coconut vegetable drink because it is too liquid and does not thicken.
If you find it, use fresh coriander instead of parsley.
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