1can (15 oz)(240grams)chickpeasor 1½ cups of cooked chickpeas
2pounds(900grams)sweet potatoespeeled and cut into large bite-size chunks
1teaspoonsalt
⅛teaspoonblack pepper
1can (14 oz)(400grams)coconut milk
1teaspoongaram masalaoptional
serve it withsqueezed lime or lemon, fresh cilantro, basmati rice, yogurt
Peel and cut 2 pounds sweet potatoes into large bite-size chunks.
Warm 1 tablespoon olive oil in a large pot, then add 1 onion (chopped) and fry for 5 minutes.Add 3 cloves garlic (grated) and 1 teaspoon ginger (grated), and fry for 1 minute.Add 2 teaspoons curry powder, 1 teaspoon ground cumin, 1½ teaspoon turmeric powder, ½ teaspoon ground coriander, and ⅓ teaspoon red pepper flakes.Toast for 1 minute.
Add 2 cups vegetable broth, 1 can (15 oz) crushed tomatoes, 1 can (15 oz) chickpeas (drained), and the diced sweet potatoes.Season with 1 teaspoon salt and ⅛ teaspoon black pepper, and simmer for 20 minutes.
Add 1 can (14 oz) coconut milk and simmer for 10 minutes until the sweet potatoes are fork-tender and the curry is creamy.Turn the heat off, add1 teaspoon garam masalaand give it a final stir.
Serve sweet potato curry on basmati rice with cilantro, lime, and a dollopofyogurt.