Chickpea and Sweet Potato Curry
When refrigerated, leftovers of this curry will thicken considerably. To reheat, you may need to add a little water or vegetable broth and warm it, covered, over medium heat just until hot.
- 2 Tbs. canola oil
- 1 small yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 Tbs. chopped fresh ginger
- 1 Thai or jalapeño chili, seeded and finely chopped
- 1 Tbs. curry powder
- Salt and freshly ground pepper, to taste
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 can (14 fl. oz.) coconut milk, well shaken
- 1 cup water
- 1/2 cup frozen peas
- 1/2 cup canned diced tomatoes, drained
- Steamed basmati rice for serving (optional)
Make the curry base
In a heavy-bottomed saucepan over medium-low heat, warm the oil. Add the onion, garlic, ginger and chili and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper.
Cook the vegetables
Add the sweet potato, chickpeas, coconut milk and water to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and tomatoes and cook until heated through. Serve in bowls over steamed rice, if desired. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).