Coconut Curried Sweet Potato and Chickpea Stew
Ingredients
(4-5 servings)
- 1 small brown onion, diced
- 1 tbsp vegetable oil
- 3 cloves garlic
- 1/2 tsp dried spices: cinnamon, turmeric, cumin, coriander, cloves – all ground
- Salt, to taste
- 1 tsp fresh grated ginger
- 1 red chilli
- 1 can (400g) chopped tomatoes
- 1 can (400g) chickpeas
- 1 large sweet potato, peeled and diced into
- 1-inch chunks
- 1 can (400ml) light coconut milk
- 15g parsley/corriander
- Jasmine rice, for serving
Preparation
In a large, deep pan, heat the vegetable oil and fry onion for 3-4 minutes until it has softened. Meanwhile, mince the garlic and chilli and gather together the spices (which are essential for a good curry).
Tips
This recipes comes from One Ingredient Chef at www.oneingredientchef.com
Next, add the garlic, chilli, and ginger to the onions with about 1/2 a teaspoon of each spice. As with all good curries, you develop so much more flavour by directly spicing the onions at the beginning as opposed to adding them to the completed dish later on. Stir and allow the spices to mingle with the onions for several minutes.
Now, add almost all the other ingredients to the pan – throw in the (drained and rinsed) chickpeas, the can of tomatoes, the light coconut milk*, and the sweet potato.
Tip: Your supermarket is likely to sell both light and full-fat coconut milk at the same price, but the light coconut milk is simply full-fat diluted with water. Save some money and buy one can of full-fat, dilute it with equal parts water, and – voilà! – you have 2 cans of light coconut milk for the price of one!
Turn the heat down to a simmer, cover, and go take a break. This curry will need at least 30 minutes (50 is ideal) to fully break down and absorb all these beautiful spices. Stir occasionally and give the dish a taste after 20 minutes; I often add a lot more spices at this point; especially cinnamon, turmeric, and salt. If you want the dish extra spicy, a dash of cayenne pepper wouldn’t be a bad idea.
At the last minute before serving, add a handful or two of fresh chopped parsley or coriander to complete this dish.
Serve atop fluffy jasmine rice for an unforgettably creamy and comforting meal. Again, this keeps amazingly well in the refrigerator for 2-3 days. Yay for leftovers!
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