Sweet Potato Curry With Chickpeas
This sweet potato curry with chickpeas is cozy in the way you want dinner to be: rich, warming, and just a little bit indulgent. The cashews add that salty crunch you didn’t know you needed, and yes, you should absolutely serve it with warm, soft naan to swipe through the sauce.
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil or avocado oil
- 4 sweet potatoes, peeled and cubed into approx. 1/2" pieces.
- 1 yellow onion, diced
- 4 tablespoons of curry paste, mild or hot depending on your preference
- 1 teaspoon of turmeric
- 15 oz canned chickpeas, drained and rinsed
- 15 oz canned chopped tomatoes, liquid included
- 14 oz coconut milk
- 1/2 cup toasted cashews, divided
- Chopped fresh cilantro or parsley, for garnish
Instructions
- 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.
Notes
*This recipe will serve approx. 8 people as a side or 4 people as a main dish.
Nutrition
Serving: 1serving | Calories: 367kcal | Carbohydrates: 47g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Fiber: 9g | Sugar: 11g
