Chickpea and sweet potato curry

• For 4 people
• Preparation time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Curry Base
  • Onion : 1 medium-sized
  • Garlic cloves : 3
  • Ginger : 1 inch piece
  • Green chili : 1
  • Tomato : 2 medium-sized
  • Vegetable oil : 2 tablespoons
  • Ground cumin : 1 teaspoon
  • Ground coriander : 1 teaspoon
  • Turmeric powder : 1/2 teaspoon
  • Salt : 1 teaspoon
  • Water : 1/4 cup
• Curry
  • Chickpeas (drained and rinsed) : 1 can
  • Sweet potatoes (peeled and cubed) : 2 medium-sized
  • Coconut milk : 1 can
  • Fresh cilantro (chopped) : 1/4 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Curry Base
• Dice the onion, mince the garlic cloves, grate the ginger, and chop the green chili.
• Heat vegetable oil in a large pan over medium heat.
• Add the diced onion and sauté until translucent.
• Add the minced garlic, grated ginger, and chopped green chili. Sauté for another minute.
• Dice the tomatoes and add them to the pan. Cook until the tomatoes are soft and mushy.
• Add ground cumin, ground coriander, turmeric powder, and salt. Stir well to combine.
• Pour in water and simmer the mixture for 5 minutes. Remove from heat and let it cool slightly.
• Transfer the mixture to a blender and blend until smooth. Set aside.
• Cook the Curry
• In the same pan, add the chickpeas and cubed sweet potatoes.
• Pour in the blended curry base and coconut milk. Stir well to combine.
• Bring the mixture to a boil, then reduce the heat to low.
• Cover the pan and simmer for 20-25 minutes, or until the sweet potatoes are tender.
• Stir occasionally to prevent sticking.
• Once the sweet potatoes are cooked, remove from heat and garnish with fresh cilantro.

Tips

• Serve the chickpea and sweet potato curry with steamed rice or naan bread.
• Adjust the spiciness of the curry by adding more or less green chili according to your preference.

Information

• This curry can be made ahead of time and reheated for later use.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.