Chickpea Curry Recipe With Sweet Potato

Bound to Recipe

This chickpea curry recipe with sweet with spud is a warm and hearty dinner that is packed with both flavor and nutrition. Plus, it is easy enough to whip up for a weeknight dinner.

This Indian way back-scratch is ane of those recipes that I make over and over again. The easy kind of recipe that can be thrown together quickly, and is then tasty that yous want to enjoy it often (pro tip: brand a big batch so you can have leftovers!).

Sweet potatoes and chickpeas are simmered in a fragrant back-scratch sauce until they have captivated the flavors and accept become tender. Then this saucy, back-scratch batter gets served over an impressive, yet easy to brand, ginger and garlic rice for a dinner winner.

Leftovers likewise brand a keen next solar day lunch. The flavors seem to get better and better as this dish sits in the fridge overnight. It too reheats like a dream the side by side twenty-four hour period.

And yous can experience great well-nigh serving this dish to your family, friends, and self. One serving contains whole grains, vegetables, and beans that are packed with poly peptide.

In improver to protein, garbanzo beans also contain loads of fiber, which can help you feel satisfied for hours subsequently a meal. They even contain antioxidants and can reduce the risk of centre disease. But don't let all that health talk fool you, we beloved them kickoff and foremost for their buttery texture, and slightly nutty gustatory modality.

We will too throw in a healthy dose of turmeric, one of the healthiest known spices. Turmeric is an anti-inflammatory and tin reduce the take a chance of many many diseases. A lot of diseases commencement with inflammation, so if we can go along that at bay, nosotros tin can stave off some sick days. Only, similar the garbanzo beans, turmeric is as well used in this recipe purely for its rich and earthy flavour that rounds out our curry sauce.

To make a quick, piece of cake, and healthy back-scratch, here are a few tips.

Tip#ane: Quick as a flash.

To make this recipe weeknight friendly, opt for canned garbanzo beans. Cooking beans from dry, has merit, but using beans from the can, can shave off a good amount of time. Just be certain to drain and rinse the beans before adding them into this recipe.

Tip#ii: Cut to the quick.

To make sure everything cooks chop-chop and evenly, dice your sweetness potatoes to exist simply a little larger than the chickpeas, and make each piece as even in size every bit you can. This manner, all of the sweet potatoes will exist cooked through at the same time.

Ingredients you lot'll need to set for chickpea back-scratch recipe:

Ingredients For the rice:

• i teaspoon kokosnoot oil
• 1 tablespoon minced ginger
• i tablespoon minced garlic
• one loving cup basmati rice
• 2 cups water
• 1 teaspoon salt
• two strips of lemon rind

Ingredients For the curry:

• i tablespoon coconut oil
• 1 onion, chopped
• 1 teaspoon salt
• three tablespoons minced ginger
• 1 tablespoon minced garlic
• 2 tablespoons curry pulverisation
• one teaspoon turmeric
• ane teaspoon garam masala
• 5 cups cubed sweet potato
• 1 (15)oz. can diced tomatoes
• 1 can full-fat kokosnoot milk
• 1 (15)oz. can garbanzo beans, drained and rinsed

Directions to prepare the chickpea back-scratch :

1. In a pocket-size saucepan, melt the coconut oil for the rice. Add together in the ginger and garlic and sauté, stirring frequently, until fragrant, nearly 30 seconds. Add in the rice and stir to coat.

2. Add in the water, salt, and lemon strips. Bring to a simmer, comprehend and melt until tender and fluffy, nigh 12-18 minutes. Remove the lid, cover with a kitchen towel, and fix aside.

3. While the rice is cooking, rut the remaining coconut oil in a large pot over medium heat. Add in the onion and common salt. Sauté until translucent, nearly 7-ten minutes. Add in the ginger and garlic. Sauté until fragrant, almost 30 seconds.

4. Add in the curry powder, turmeric, and garam masala and sauté until fragrant. Most 1-ii minutes.

5. Add in the sweet potatoes, tomatoes, and coconut milk. Cover and simmer until the potatoes are tender, about ten minutes.

6. Uncover, stir in the garbanzo beans and simmer for some other 5-10 minutes, until the sauce reaches desired consistency.

7. Serve over rice.

Prep Time five minutes

Cook Fourth dimension 55 minutes

Full Time 1 hour

Ingredients

For the rice:

• 1 teaspoon coconut oil
• 1 tablespoon minced ginger
• one tablespoon minced garlic
• 1 cup basmati rice
• 2 cups h2o
• 1 teaspoon salt
• 2 strips of lemon rind

Ingredients for the curry:

• 1 tablespoon coconut oil
• 1 onion, chopped
• one teaspoon table salt
• iii tablespoons minced ginger
• i tablespoon minced garlic
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 5 cups cubed sweet potato
• ane (fifteen)oz. can diced tomatoes
• one can full-fat coconut milk
• 1 (xv)oz. can garbanzo beans, drained and rinsed

Instructions

1. In a small-scale saucepan, melt the coconut oil for the rice. Add together in the ginger and garlic and sauté, stirring ofttimes, until fragrant, about 30 seconds. Add in the rice and stir to glaze.
2. Add in the water, common salt, and lemon strips. Bring to a simmer, cover and cook until tender and fluffy, about 12-18 minutes. Remove the lid, embrace with a kitchen towel, and fix aside.
3. While the rice is cooking, heat the remaining coconut oil in a large pot over medium heat. Add in the onion and salt. Sauté until translucent, almost 7-x minutes. Add in the ginger and garlic. Sauté until fragrant, about 30 seconds.
4. Add in the curry powder, turmeric, and garam masala and sauté until fragrant. About 1-2 minutes.
5. Add in the sweet potatoes, tomatoes, and coconut milk. Cover and simmer until the potatoes are tender, about 10 minutes.
6. Uncover, stir in the garbanzo beans and simmer for another 5-10 minutes, until the sauce reaches desired consistency.
7. Serve over rice.

Nutrition Information:

Yield:

three

Serving Size:

ane
Amount Per Serving: Calories: 750 Total Fat: 36g Saturated Fatty: 30g Trans Fat: 0g Unsaturated Fatty: 3g Cholesterol: 0mg Sodium: 1611mg Carbohydrates: 101g Fiber: 16g Sugar: 24g Protein: 13g

 

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Source: https://www.diys.com/sweet-potato-and-chickpea-curry/

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