Food/ Main Dishes/ Sides, tapa-tizers + snacks/ Vegetarian

Sweet Potato and Chickpea Coconut Curry

Sweet Potato and Chickpea Curry with Cashews

One of my favorite things about eating and blogging vegetarian dishes is that they are so stunning; they are so incredibly bright and inviting. I made this Sweet Potato and Chickpea Coconut Curry (with crunchy cashews, heck yes) for a Game of Thrones potluck that our friends held on Sunday. The theme wasn’t GoT or anything, it was just an excuse to get together and devour delicious food while we excitedly discussed what this season could possibly have in store. As an aside, if you’re a GoT fan, have you ever seen any of the beautiful women on this show outside of set? They are somehow magically even more stunning as themselves! Emilia Clarke is such a joy to watch in interviews. Her personality is a breath of fresh air. (You thought I was going to say a breath of fire, didn’t you?) And then there’s Jon Snow. Le sigh.

I digress. As I tend to.

Let’s curry this up, shall we?

Sweet Potato and Chickpea Curry with Cashews 2Our friend, Sarang, had been talking about his tandoori chicken for weeks prior to the potluck and I absolutely love when people are stoked to cook–especially when it’s their signature dish. And, because he was kind enough to make tandoori fish for your friendly neighborhood pescetarian over here, I can say that I get why he beams when he talks about this dish. It’s fantastic.

I was originally going to make a soba noodle salad as a side for the event, but then I thought… hey, no. I need to make something to compliment this wildly anticipated tandoori dish.

That’s how this dish came to be, and the leftovers have been amazing. What is it about curry dishes and being SO delicious when reheated? I don’t want these leftovers to disappear, ever! Luckily I’m doing the MyFitnessPal thing, so my portioning has allowed these leftovers to last me a little longer than usual ;)

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Sweet Potato and Chickpea Coconut Curry

Ingredients

  • 2 tablespoons of coconut oil
  • 4 sweet potatoes Approx. 1/2" x 1/2", peeled and cubed
  • 1 yellow onion diced
  • 4 tablespoons of curry paste mild or hot is completely up to you!
  • 1 teaspoon of turmeric optional
  • 15 oz of chickpeas drained
  • 15 oz of canned chopped tomatoes with liquid
  • 1 ¾ cups of coconut milk
  • 1/4 cup cold milk
  • 2 tablespoons of corn starch
  • 1/2 cup of toasted cashews divided
  • 3 tablespoons of chopped fresh parsley or cilantro

Instructions

  1. In a large cooking pot, heat the coconut oil over moderate heat.
  2. Add the sweet potatoes and onions, and cook, stirring every so often, for 5 minutes or until softened.
  3. Add the curry paste and turmeric. Stir to coat the veggies and cook for another minute.
  4. Add the chickpeas, tomatoes with liquid, and coconut milk. Bring to a boil.
  5. Reduce heat and allow to simmer for approx. 10 minutes or until sauce has thickened slightly. At this point, if you'd like a thicker curry, do the following: mix 1/4 cup of cold milk and 2 tablespoons of corn starch until powder dissolves. Gradually stir the mixture into the curry. Mix well as the curry thickens.
  6. Cover and simmer for another 10 minutes, or until the potatoes tender.
  7. Add half of the cashews and stir to mix them in.
  8. Upon serving, garnish with parsley or cilantro and the remaining cashews.
  9. Serve with warm naan bread, pitas, or rice.

Recipe Notes

*This recipe will serve approx. 8 people as a side or 4 people as a main dish.

 

 

 

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20 Comments

  • Reply
    Cassie | Crumb Kitchen
    May 12, 2016 at 6:47 pm Okay I had to comment again, Dana. I just made this for dinner tonight and IT. WAS. DELICIOUS. So filling in a healthy way. We paired it with some basmati rice; the perfect combo. Thanks for the recipe!
    • Reply
      Killing Thyme
      May 12, 2016 at 7:43 pm Hey Cassie! Thanks so much for coming by and letting me know how the dish went! I'm really glad you loved it. That makes my heart happy :D
  • Reply
    Cassie | Crumb Kitchen
    May 1, 2016 at 7:32 pm Dana, this looks hands down fabulous! I'm a huge sweet potato fan and have recently gotten into curries as well. This would be a great, healthy dish to make for my partner and I, he of the I-hate-veggies-unless-you-hide-them mindset. Also, GoT potluck?! SO COOL.
    • Reply
      Killing Thyme
      May 2, 2016 at 10:21 am Thanks, Cassie! Oh, I think you'll love this, then. The combination of sweet potato and curry is unreal. And ha! My husband is also a pretty picky eater. He hates potatoes because he hates the texture, but he does try things before he knocks them, so I have to give him tons of credit for that. He even tried this dish, despite his hate for potatoes AND chickpeas, and he enjoyed it! I was completely floored, haha. AND YES! We definitely have a fun group of friends and we'll find any excuse to have potlucks. GoT seemed like a good reason to have one :)
  • Reply
    Sean
    April 29, 2016 at 12:49 pm Gah, it looks so rich and creamy (or coconut-creamy) and incredible. The way you can SEE the spices just sitting there on the surface of the veggies makes me want a BIG ol' serving right now. And the cashews? I'm just done. I love cashews. Like, I have to control myself around them. Spectacular dish Dana.
    • Reply
      Killing Thyme
      May 2, 2016 at 10:18 am Thanks, Sean! Yes--cashews are a huge weakness of mine. I mean, I love all nuts (phrasing!) but there is something real special about cashews; lightly salted, and a magical combination of crunchy and creamy. I want cashews now, damnit.
  • Reply
    Meaghan
    April 29, 2016 at 12:38 pm You are right this dish is absolutely stunning! I've pinned this recipe to try. Sweet potatoes are one of my favorites so I can not wait to try!! Definitely think it would be a crowd pleaser :)
    • Reply
      Killing Thyme
      May 2, 2016 at 10:15 am Thanks, Meaghan! Let me know when you try them! I hope you love it and I hope any crowd you serve it to is all kinds of pleased :)
  • Reply
    Hannah @ Outinvancouver
    April 29, 2016 at 11:42 am This sounds and looks delicious, need to try this over the weekend. Gonna make a big batch as I am sure this will be super delicious for lunch as well!!
    • Reply
      Killing Thyme
      April 29, 2016 at 11:44 am Thanks, Hannah! I can definitely vouch that this is delicious leftover and reheated. It gets even thicker and nummier--which seemed impossible as far as the latter part goes! I hope you love it!
  • Reply
    Cathy
    April 29, 2016 at 11:32 am This curry looks delicious! I love the combination of sweet potatoes, coconut milk, and cashews.
    • Reply
      Killing Thyme
      April 29, 2016 at 11:33 am Hi Cathy! Thanks so much! The three combined worked really well together. I still actually have some leftovers. Might have to have those for lunch :)
  • Reply
    suki
    April 29, 2016 at 11:30 am I have never tried any curry recipes with sweet potato. i always bake them and have it. Will try a curry :) Good one!
    • Reply
      Killing Thyme
      April 29, 2016 at 11:32 am Thanks, Suki! I hope you enjoy it. Let me know how it goes!
  • Reply
    Justine
    April 27, 2016 at 8:35 pm This looks super delish, Dana! I'm also loving the visual updates -- I assume surgery went well? ;)
    • Reply
      Killing Thyme
      April 27, 2016 at 10:20 pm Thanks, Justine! I'm glad you love the new look. Surgery went well indeed. Still working on some minor details here and there, but I definitely feel refreshed! Sometimes you just need to give your space a face lift. Or maybe... a space lift?
  • Reply
    Shauna
    April 27, 2016 at 3:38 pm Sweet potato is one of my favourites, and the combination of chick peas and curry sounds so delish! This recipe looks so beautiful too. Can't wait to try!
    • Reply
      Killing Thyme
      April 27, 2016 at 3:40 pm Hi Shauna! Thanks so much! This was definitely a hit and might become a regular in this household. I hope you love it! Let me know how it goes!
  • Reply
    Nikki
    April 26, 2016 at 11:31 pm This looks delicious. And I have the ingredients on hand... doing it! Thanks! :)
    • Reply
      Killing Thyme
      April 27, 2016 at 8:57 am Hey Nikki! Thanks! Ha, don't you just love when you find a recipe you want to play with and you just happen to have ALL of the ingredients on hand? Meant to be :) I hope you love it! Let me know how it goes and if you're an Instagramer, snap a photo and tag #KillingThyme, I'd love to see it <3

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