The Pioneer Woman Tasty Kitchen
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Chickpea and Sweet Potato Curry

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

This curry has a bit of spice and sweet. It’s comfort food that will taste even better as lunch left-overs the next day.

Ingredients

  • 1 teaspoon Garam Masala
  • 1 teaspoon Paprika
  • 2 Tablespoons Indian Curry Powder
  • 1 Tablespoon Vegetable Oil
  • 1 whole Onion, finely chopped
  • 1 whole Sweet Potato, Cut Into 1/2 Inch Cubes
  • 1 clove Garlic, Minced
  • 1 teaspoon Grated Fresh Ginger
  • 2 Tablespoons Tomato Paste
  • 1 cup Vegetable Broth (or Water)
  • ½ cups Light Coconut Milk
  • 1 can (16-oz Can) Chickpeas, Drained And Rinsed
  • 1 can (15-oz Can) Whole Tomatoes, Drained And Chopped
  • Salt To Taste
  • 1 cup Plain Yogurt, For Serving

Preparation

Toast the garam masala, paprika and curry powder in a small, dry pan over medium heat until fragrant, about 1 minute. Remove from heat and set aside.

In a Dutch oven or large saute pan, heat the vegetable oil over medium heat. Add onion and sweet potato and saute gently 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 tomatoes. Bring mixture to a boil and then reduce to a simmer. Allow to simmer until mixture thickens, about 10 minutes. Taste and add salt, if needed.

Remove from heat and serve immediately, topped with plain yogurt.

Note: This curry is excellent over white or brown rice.

One Comment

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cookingmom on 4.12.2011

Making this tonight and it smells Soooo Goooood.

3 Reviews

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Jo Watson on 6.12.2012

I used the full can of coconut milk instead of the broth. And I added the spices last (I couldn’t tell where else from the recipe). Yum, yum, yum. Only issue was it took a lot longer to get the sweet potato soft and in the mean time the chickpeas seemed to get a bit tough. But I’ll definitely make this again!

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kellyirene on 9.15.2011

This was easy to make and delicious. I did make a few changes (like using the entire 13 oz. can of coconut milk rather than only half a cup) so I didn’t give it 5 Mitts, but my family liked it, and I’ll definitely be making it again.

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cookingmom on 4.12.2011

Yum! Yum! Yum! This was so good. I loved everything about it and usually I am not a chickpea person. This recipe instantly made it to our top ten list. Thanks for sharing.

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