Chickpea Sweet Potato Curry
Recipe: Chickpea Sweet Potato Curry
Chickpea Sweet Potato Curry is a healthy, mildly spiced, gluten free, vegan curry that is made in a jiffy. A totally different kind of curry from the normal curries that well known in the Indian Cuisine. A few every day pantry ingredients and the curry comes together within 30 minutes. Add ginger, garlic, green chillis according to your taste. I find this curry is well received and thoroughly enjoyed by my non Indian friends.
Sharing This Recipe With Sunday Funday Group
Renu who blogs at Cook With Renu suggested we make a snack, sweet or main dish for Diwali. Right now it is a bit too early for me to think of something sweet, as Diwali is almost a month away. However, decided to redo my Chickpea Sweet Potato Curry for the theme as that is definitely on the menu when I host a Diwali lunch on 12th Nov.
Diwali is on that day. My son, his partner and her grandmother will be joining us for lunch. The grandmother has not tasted any Indian dish which is surprising as these days Indian Restaurants are almost in all cities and towns and Frozen Ready Indian Meals are available in most supermarkets. She is open to tasting Indian food, so have planned to use her favourite..sweet potato.
Check Out The Diwali Dishes Prepared By Fellow Members
- Easy Rabdi with Evaporated milk from Cook with Renu
- Date & Walnut Rolls from Sneha’s Recipe
- Kheer from A Day in the Life on the Farm
- Gobi Manchurian from Palatable Pastime
- Chickpea & Sweet Potato Curry from Mayuri’s Jikoni
- Baked Gobi 65 from Amy’s Cooking Adventures
- Two Homemade Breads for Diwali: Pita and Naan from Culinary Cam
Group Blogging Marathon
I had first prepared Chickpea Sweet Potato Curry for the Blogging Marathon theme Healthy Weekday Lunches. I’d posted this recipe on 24/06/2017. After that prepared it several times but using the the purple skinned ones that are commonly available in Kenya. These sweet potatoes tend be sweet and the flesh is white.
Had to try out the curry with the orange fleshed sweet potatoes that I get in Magog. Must say the curry tastes divine and not so sweet. I find the orange sweet potatoes are less sweeter than the white ones.
For the Healthy Weekday Lunches theme I wanted to make my followers aware that not all Indian Curries are rich with lots of spices, oil/ghee and cream. Our every day curries tend to be lighter, both spice and fat wise. The other reason I use to make this curry often was because my daughter would take packed lunch from home. And this curry was what she enjoyed as it did not make her feel sleepy and lethargic.
Republished this recipe with updated write up and photos on 22/10/2023
A Bit About Sweet Potatoes
Did you know that sweet potato is ever so healthy? They are a good source of Vitamins A, B6. C and D. Sweet potatoes also contain iron and are a good source of essential minerals like magnesium, potassium. Sweet potato is good for diabetics. The natural sweetness is slowly released into the bloodstream that ensures a balanced and regular source of energy. They also are a good source of fiber which helps in digestion.
Did you know that Sweet Potato and Potato are not from the same family? Though both grow under the ground they are different. Potatoes belong to the nightshade family while sweet potatoes are from the morning glory family. Sweet potato skins can be yellow, purple, brown or white. The flesh can be white, orange or purple.
Some More Curry Dishes You May Like
Some More Sweet Potato Recipes
Ingredients Required For Chickpea Sweet Potato Curry
Peeled and cut into small cubes. Take a sweet potato that is about 500g or chopped about 2½ cups. Add the chopped sweet potato to a bowlful of water till required. This prevents it from oxidizing and turning dark brown or black.
Use canned or dried variety. If you use dried chickpeas, you need to soak them overnight in warm water. Drain out the water, wash the chickpeas and cook them in the pressure cooker (3 whistles) or the Instant Pot (pressure cook) or in a saucepan. Drain out the water and use the chickpeas for the curry.
I used canned coconut milk. Can use the lite or normal one.
Red, white or yellow. Peeld and finely chopped. Need a medium sized onion or about 1 cup chopped.
Peel and mince.
Scrape the skin with a serrated knife and finely chop or grate.
Paste or finely chopped. If you don’t get fresh Indian Green Chillis use jalapeno or serrano. Be careful, they too can be hot.
Jeera, jiru.Easily available online or in any Indian Grocery Shop.
Can use any oil of your choice. Can use coconut oil if you want to. I used sunflower oil.
haldi, hardar. It is easily available in the supermarkets, online or in an Indian Store.
Easily available online or in any Indian Shop.
Fresh Mint or Coriander
For this curry I love to add mint as it adds a lot of refreshing flavour.
Add according to your taste. It helps to balance the sweet taste.
Add according to your taste.
Need some to cook the sweet potato.
Helps to thicken the curry a bit. Can use either almond or cashew nut powder.
CHICKPEA SWEET POTATO CURRY
- 1 large sweet potato about 500g
- 1½ cups chickpeas cooked
- 1 tbsp oil
- 1-2 tsp lemon juice
- 1 cup onion chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chilli paste or 2 chilli finely chopped
- ¼ tsp turmeric powder
- 1 tsp cumin seeds
- 1-1¼ tsp salt
- ½ tsp garam masala
- ½ cup water
- 1½ cup coconut milk
- 1-2 tbsp fresh mint or coriander chopped
- 1-2 tbsp almond or cashew nut powder
- Peel, wash and cube the sweet potato.
- Heat oil in a pan over medium heat.
- Add cumin seeds. As soon as the seeds sizzle, add chopped onion.
- Stir fry the onion till it becomes soft.
- Add ginger, garlic and chilli paste. Stir for a few seconds.
- Add turmeric powder and sweet potato cubes.
- Mix well. Add water and salt.
- Cover the pan, lower the heat and cook the sweet potatoes till done.
- Add chickpeas and coconut milk. Let the curry simmer over low heat for 5 minutes.
- Add the nut powder and garam masala. Mix well. Simmer for a few minutes.
- Garnish with chopped mint or coriander.
- Serve the curry with some rice, naan, paratha or roti.
- Adjust the amount of coconut milk according to your liking.
- If you're going to use dried chickpeas, you need to soak them overnight in warm water. Next day drain out the water, wash the chickpeas. Cook them in a pressure cooker or pan.
- Try the curry with brown chickpeas, its tastes just as good.
- Can add pureed tomato if you want to. Add it after the sweet potato gets cooked. About ½ cup should be enough.
- I added mint which gives the curry a very refreshing taste.
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