Sweet Potato Chickpeas Curry
Sweet Potato Chickpeas Curry

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sweet potato chickpeas curry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Sweet Potato Chickpeas Curry is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Sweet Potato Chickpeas Curry is something which I have loved my whole life. They’re nice and they look fantastic.

Add chickpeas, tomatoes, coconut milk, and sweet potato. Season with garam masala, cumin, turmeric, chile flakes, and salt. In a large slow cooker, add sweet potatoes, onion, garbanzo beans, tomatoes, garlic, ginger, chili, chicken broth, coconut milk, salt, curry powder and brown sugar; stir to combine.

To get started with this recipe, we must first prepare a few ingredients. You can have sweet potato chickpeas curry using 14 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Sweet Potato Chickpeas Curry:
  1. Make ready 3 tablespoons cooking oil
  2. Make ready 1 onion, chopped
  3. Take 2 cloves garlic, minced
  4. Take 2 teaspoons minced fresh ginger root
  5. Take 1 can chickpeas, drained
  6. Get 10 baby tomatoes
  7. Make ready 1 can coconut milk
  8. Make ready 1 big sweet potato (cubed)
  9. Take 1 tbsp garam masala
  10. Make ready 1 tbsp ground cumin
  11. Get 1 tbsp turmeric powder
  12. Take 1/2 tsp salt
  13. Get 1/4 tsp red chile flakes
  14. Prepare 1 cup baby spinach

Dissolve tamarind paste in hot broth and add to pan. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion.

Instructions to make Sweet Potato Chickpeas Curry:
  1. Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes.
  2. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
  3. Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

Sweet potatoes blend in nicely with the spices and texture of curry. Defrost in the fridge overnight, then reheat until piping hot. You might need to add a splash of extra water if it looks a little dry. Sweet potatoes are something I crave especially when the weather cools off, and this sweet potato chickpea curry recipe is a new favorite way to enjoy them. I could eat this every day and be a very happy camper.

So that’s going to wrap this up with this exceptional food sweet potato chickpeas curry recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!