Sometimes I get a hankering for things that I really can’t have. Like chili, for example. And then I have to see if I can make it safe for my consumption.
That’s what happened with this curry.
Actually, the curry was the result of a hankering for Brown Coconut Rice. And since there really is only one thing to pair it with (curry), it had to be done.
It turned out great. Except for the fact that it could have used a tad more salt. Or flavor. We couldn’t really decide what was missing. Maybe you know. And would be willing to share.
Sweet Potato Chickpea Curry
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 tbs cumin
- 2 tbs coriander
- 2 tsp tumeric
- 1/2 tsp black pepper
- 1/2 tsp ground mustard seed (or Coleman's mustard powder)
- 2 medium sweet potatoes, peeled and cubed
- 1 tbs grated ginger
- 2-3 cloves garlic, minced
- 1 onion, chopped
- 2 tbs nightshade free curry powder
- 1 can chickpeas, drained and rinsed
- 1 can full fat coconut milk
- 1 cup water
- salt and pepper to taste
- brown coconut rice or plain basmati rice, cooked
- Combine all ingredients for curry powder, mix together, and set aside.
- In a heavy saucepan, heat the oil over medium heat.
- Add sweet potatoes and cook for about 5 minutes.
- Add the onion, garlic, and ginger. Cook for another 5 minutes until onions are softened.
- Add the curry powder and stir for 30 seconds.
- Add salt and pepper (don't be afraid to be a little heavy handed).
- Add chickpeas, coconut milk, and water to the pan.
- Increase the heat and bring to a boil.
- As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender; about 15 minutes.
- Serve over brown (coconut) rice.
Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.