Sweet Potato and Chickpea Coconut Curry
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?
Our 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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- 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
- In a large cooking pot, heat the coconut oil over moderate heat.
- Add the sweet potatoes and onions, and cook, stirring every so often, for 5 minutes or until softened.
- Add the curry paste and turmeric. Stir to coat the veggies and cook for another minute.
- Add the chickpeas, tomatoes with liquid, and coconut milk. Bring to a boil.
- 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.
- Cover and simmer for another 10 minutes, or until the potatoes tender.
- Add half of the cashews and stir to mix them in.
- Upon serving, garnish with parsley or cilantro and the remaining cashews.
- Serve with warm naan bread, pitas, or rice.