Sweet Potato Chickpea Curry
Both sweet potatoes and chickpeas are 2 of the foods I crave most in winter.
Especially in a curry. Curry is warming and delicious, and it can truly be anything you want it to be! Sweet, super savory, spicy…anything! You can incorporate any veggies in your fridge or keep it simple… totally up to you!
Me? I enjoy a simple, slightly spicy, extremely flavorful curry. My measurements are very loose because I pretty much measure everything to taste.
The first thing I do is add butter or ghee (or olive oil if you’re vegan) to a sauce pan on medium low heat. Once it cooks down, I cook the onions and garlic until that delicious classic onion-y garlic-y butter-y smell infiltrates your nose, deliciously. Add all your seasonings, and curry paste, if you choose, though I choose to use curry powder instead. Then you add the coconut milk and the potatoes and then the chickpeas and then just scoop it onto anything you like. Rice is a classic, but who am I to tell you what to do.
Topped with optional fresh dill and yogurt
Sweet Potato Chickpea Curry
Ingredients:
- 1 onion
- 5 cloves garlic
- 1 can full fat coconut milk
- 1 can chickpeas
- 2 medium sweet potatoes
- 2 tbsp curry powder
- 1/2 tbsp garam masala
- 2 tbsp butter or ghee (or olive oil if you're vegan)
- 1/2 tbsp red pepper flakes
- salt to taste
Instructions:
- Add 1 tbsp of butter, ghee or olive oil to a sauce pan on medium low heat. Sauté onions, and garlic until translucent and fragrant. add all seasonings and allow flavors to marry. Chop sweet potatoes while it cooks.
- Add coconut milk to pan, mixing with all the seasonings, onion and garlic. Taste. If more seasoning is needed, add at this point.
- Add chopped sweet potatoes to the mixture. Allow sweet potatoes to cook about halfway through before adding the chickpeas. Cook potatoes the rest of the way, until they are cooked to your liking.
- Scoop curry over rice or anything else you like eating it with. Enjoy!
