Chickpea and Sweet Potato Curry
Servings: 4
Ingredients
- 1 tsp. garam masala
- 1 tsp. paprika
- 2 Tbsp. Indian curry powder
- 1 Tbsp. vegetable oil
- 1 onion, finely chopped
- 1 sweet potato, cut into 1/2 inch cubes
- 1 clove garlic, minced
- 1 tsp. minced fresh ginger
- 2 Tbps. tomato paste
- 1 cup vegetable broth (or water)
- 1/2 cup coconut milk
- 1 cup chickpeas (drained from can or boiled to tender if using dried)
- 1 15- oz can whole tomatoes, drained and roughly chopped
- salt, to taste
- 1 cup plain yogurt, for serving
Instructions
- Toast the garam masala, paprika and curry powder in a dry pan over medium heat until fragrant, about 1 minute. Add vegetable oil, onion and sweet potato and saute until potato becomes tender, 8-10 minutes, reducing heat if onions begin to brown. Add garlic, ginger, tomato paste, and reserved spices and cook, stirring constantly for 1 minute. Add broth, coconut milk, chickpeas and tomato. Bring mixture to a boil and reduce heat to a simmer. Allow to simmer until mixture thickens, about 10 minutes. Taste and add salt, if needed. Remove and serve immediately, topped with plain yogurt.
Notes
Add a pinch of cayenne pepper or a chopped fresh chili with the onions and sweet potato to crank up the heat if you prefer your curry spicy.