Easiest Way to Make Appetizing Chickpea and sweet potato curry

Chickpea and sweet potato curry. This delicious vegan curry dish with sweet potatoes, chickpeas, spinach, and coconut milk is seasoned with Indian spices like garam masala, turmeric, and cumin.. Vegan Sweet Potato Chickpea Curry Vegan Sweet Potato Chickpea Curry. A lightly spiced, fragrant curry with chickpeas, tender chunks of sweet potato and fresh spinach cooked in a creamy coconut curry sauce.

Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add sweet potatoes and stir until well covered in spices. Dissolve tamarind paste in hot broth and add to pan. You can cook Chickpea and sweet potato curry using 19 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chickpea and sweet potato curry

1. You need 2 cups of chicken stock.
2. It's 1 can of chickpeas drained.
3. You need 2 cups of sweet potato small diced.
4. It's 14 oz of petite diced tomatoes.
5. Prepare Bunch of cilantro chopped.
6. Prepare of Large onion fine diced.
7. You need of red chiles seeded and minced (2 for mild 4 for hot).
8. You need 3 of large garlic minced.
9. You need 3 tbsp of vegetable oil.
10. It's 1 cup of water.
11. You need of Dry seasonings..
12. You need 2 tbsp of yellow curry powder.
13. It's 1 tsp of all spice.
14. You need 1 tsp of nutmeg.
15. You need 1 1/2 tsp of smoked paprika.
16. Prepare 2 tsp of dried thyme.
17. Prepare 1 tsp of cumin powder.
18. It's 1 tsp of white pepper.
19. It's of Kosher salt.

This recipe is a vegetable curry using chickpeas. You can just buy a tin of chick peas or use dried chick peas. The other vegetables are sweet potatoes, peppers and peas. You can easily substitute other vegetables.

Chickpea and sweet potato curry step by step

1. Add oil until hot and then the onions and chiles and sauté for about 5 minutes, add the garlic until fragrant.
2. Add all the seasonings plus salt to taste and toast for a few minutes.
3. Add the potatoes and chickpeas and cook for a few minutes.
4. Add the tomatoes followed by the chicken stock and water and bring to a boil and reduce to medium and simmer partially covered for 15 minutes and then open for another 10 and check for seasoning and consistency and adjust accordingly (take the lid off and reduce more if it needs to be thicker).
5. Stir through the cilantro and and serve over rice and top with green onions.

Add salt and pepper (I added a lot of salt, almost a tablespoon). Add the sweet potato, chickpeas, coconut milk, and water to the pan. Increase the heat and bring to a boil. As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender. Just layer diced onion and the chickpeas in the slow cooker, then sprinkle curry powder over top.