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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.