Chickpea and Sweet Potato Curry

Posted in Featured, Food Recipes, Health | Monday, April 5th, 2010

This recipe is a House of Brown staple. I love that I can get all of the ingredients from the corner store, and whip the whole thing up in an hour. Very budget friendly!

Chickpea and Sweet Potato Curry*

Ingredients:

Chickpea and Sweet Potato Curry over Red Quinoa

2 tbsp olive oil or coconut oil
1 small onion chopped
4 cloves garlic chopped
1 tbsp of fresh ginger chopped
1 tbsp curry powder
1 tsp of chili powder or red pepper flakes
1 large or two small sweet potatoes cut into 1/2″ cubes
1 can of drained chickpeas (garbanzo beans) or 1.5 cups of dried chickpeas that have soaked overnight
1 can (14fl oz) of coconut milk, well shaken
1/2 -3/4 cup cup frozen peas
1/2 cup of diced tomatoes or mild salsa
1 cup water
salt and pepper

Directions:

In a heavy bottomed saucepan over medium-low heat warm the oil. Add the onion, garlic, and ginger and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the curry and chili powder and cook, stirring constantly, until fragrant, about 30 seconds. Season to taste with salt and pepper. Next add the sweet potato, chickpeas, coconut milk, water to the pan. Raise the heat to medium-high, bring just to a boil, then simmer, covered until the sweet potato is tender, about 10 minutes. Add the peas and tomatoes (or salsa) and cook until heated through. Serve over brown rice, or quinoa if desired.

*This recipe was adapted from Williams Sonoma Vegetarian Food Made Fast; “Chickpea & Sweet Potato Curry” pg. 29;Oxmoor House

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7 Responses to “Chickpea and Sweet Potato Curry”

Quiskaeya says:

April 5, 2010 at 2:21 PM

Are you trying to kill me! What – this recipe has both coconut milk & curry?! I think I died and went to heaven. This is a MUST try for me. I don’t normally like chick peas (save for hummus, which I LURB!!) but I gotta give this a go.
uberVU - social comments says:

April 5, 2010 at 2:26 PM

Social comments and analytics for this post…

This post was mentioned on Twitter by savvybrownblog: Chickpea and Sweet Potato Curry http://goo.gl/fb/dGTdJ…
Savvy says:

April 5, 2010 at 2:50 PM

@Quiskaeya LOL! “LURB” I love it!I gotta use that one! come bakc and let us know how it went! You can also had jalapeño peppers or something if you like your curry spicy.
kia says:

April 8, 2010 at 10:12 AM

This is something that would go very well in our household… coconut-yum, legumes-yum, sweet potatoes-yum. My husband and I joke that our child is going to hate life if they don’t love greens, legumes, and sweet potatoes.
Shones says:

April 11, 2010 at 8:11 AM

I made this recipe for the first time earlier this week, and then again last night at a dinner party. It is such a hit! In place of coconut milk, we used soy milk. We also added roasted unsalted peanuts to the recipe, and ate fresh sliced avocado on the side. Superb!
Savvy says:

April 11, 2010 at 8:49 AM

@Shones Wonderful! Thank you SO MUCH for coming back and letting everyone know how it went! I REALLY like the avocado idea. You can also toss in raisins or currants for a sweet twist. Thanks again!
tarif says:

May 6, 2010 at 7:44 AM

thanks..…delicious..iam going to prepare it soon..