Sweet Potato and Chickpea Curry
"Recipe of the week in "The Week" magazine (heehee). Originally from the NY Times. Easy to make (e.g., some of the hard-to-cut vegetables are processed in a blender or food processor, and don't be put off by the no. of ingredients; they are mostly dried spices) and also ideal as a leftover served atop a thick piece of sourdough toast as per Nigella Lawson. Update - I made this the other night, and it was very tasty with lite coconut milk. I plan to make this again soon:D"
photo by veganking
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 2 medium red onions, peeled
- 1 garlic clove, peeled
- 1 1 Thai chiles (seeded, not seeded according to taste) or 1 hot pepper (seeded, not seeded according to taste)
- 2 1⁄2 inches piece gingerroot, peeled and cut into chunks
- 1 tablespoon canola oil
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 1⁄2 teaspoons ground turmeric
- 3 cardamom pods, light crushed or 1/2 teaspoon ground cardamom
- 2 lbs sweet potatoes, cut into 1/2 to 1 inch pieces (about 3 medium)
- 1 3⁄4 cups light coconut milk
- 1 tablespoon tamarind paste
- 1 1⁄4 cups vegetable broth (hot)
- 4 -5 cups chickpeas, canned (about 4 15 1/2 ounce cans)
- 2 tablespoons cilantro leaves
- cooked white rice (optional)
directions
- Chop the onions if using a blender.
- In food processor or blender, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped.
- Pour oil into large saute pan over medium-low heat. Add chopped onion mixture and saute until softened, about 5 minutes.
- Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom, and 1/2 teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in coconut milk.
- Dissolve tamarind paste in hot vegetable broth and add to pan. Bring to boil, reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 30 minutes or more. Taste potatoes to make sure they are cooked all the way and allow additional cooking time of necessary.
- Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to bowl and sprinkle with chopped cilantro. Serve with white rice if desired.
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Reviews
-
This made a nice light, quick meal. I didn't have tamarind paste so I substituted tomato paste, and added a chopped tomato as well. Next time I would add more veggies, like carrots and/or spinach. It wasn't super filling but had a nice kick to it and pretty good flavor. Overall I would say it was good, not great. -
This is a tasty recipe. I took a simplified approach whereby I combined all the spices, the onion, garlic, tamarind and ginger in a food processor to make a paste. I sauted the sweet potatoes a bit in the paste, and added some red bell pepper slices as a substitute for the chickpeas (I was making a different chickpea curry that night, too). Then I just added the coconut milk and let simmer. I didn't bother with the broth, just added milk if more moisture was needed. The color of the curry left a bit to be desired, just kind of a drab brownish, but overall, a tasty curry. -
I was so scared to try this recipe - as I am not a big fan of meatless dishes. However, it was fantastic! Very filling, as it is really starchy when paired with rice. However, I really enjoyed it, and so did my bf! Thanks! -
Wow, this veggie dish is so delicious! It's like I'm not really fond of these ingredients but after trying this, I really liked it! I served this with Recipe #46476 and Recipe #304057 and I sure enjoyed my meal! Thanks for sharing this, H! Made for ZWT4. -
Fantastic curry that was wolfed down by a group of exchange students (including two vegetarians). I didn't have enough sweet potato, so diced and added some zucchini I had on hand. Otherwise made as written.
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RECIPE SUBMITTED BY
Kumquat the Cats fr
New York City, 72
<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a vegan (almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update: We went to Italy this Spring. We had lots of pizza and pasta. The pizza is so much better in Italy, particularly the crust. The Amalfi coast was absolutely beautiful. Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well. Also, please allow me to say that my BF and I recently bought a condominium in NYC.:) Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation & Awards:</p>
