Sweet potato and chana (chickpea) curry

Have you ever looked up a Chinese dish recipe, curry recipe or Thai dish recipe hoping it will be easy with ingredients that you can pronounce and have on hand, only to be disappointed? This is not one of them. It’s a curry recipe with more than just curry powder so it has a little more depth of flavour but the rest of the ingredients are simple and basic pantry ingredients that most people who cook usually have on hand.

The ingredients are simple and basic pantry ingredients that most people who cook usually have on hand

The combination of flavours and of the fresh herbs make for a beautiful curry. This isn’t a creamy coconut curry but a tomato based one. This recipe takes less than a half an hour to make and it’s great for a midweek meal especially when you’re stuck on what to make. I always love to cook something curried every week. It’s makes meal planning easy and you can basically curry anything from meats to vegetables and it’s always good to have more than one curry recipe in your arsenal for variety. This recipe was adapted from Nagi from Recipe Tin Eats. I’m a huge fan of her and her recipes and I hope you love my version of her recipe.

Sweet potato and chana (chickpea) curry recipe

Good for two servings plus lunch leftovers (double for more)

Ingredients

  • 3 tbsp olive oil or coconut oil
  • 2 medium sweet potatoes or one very large one pealed and chopped
  • 4 tomatoes chopped or 1 can of diced tomatoes
  • 1 tbsp of tomato paste
  • 1 cup of broth or water plus more if needed
  • 1 large onion chopped finely
  • 2 cloves garlic minced
  • 1 can of of chickpeas rinsed and drained
  • 14 cup cilantro or chadon beni chopped
  • 1 12 tsp fresh or dried thyme
  • 2 stems of chive or green onion sliced
  • 1 12 tbsp of curry powder
  • 1 tsp turmeric powder (optional if you have it)
  • 1 tsp all spice powder
  • 1 tsp nutmeg powder
  • 1 12 tsp paprika powder
  • 1 tsp cumin powder
  • 12 tsp cayenne pepper or more if you like a little more heat
  • Salt and pepper to taste

Directions

  1. Put all your powders in a small bowl and and add 1-2 tbsp of water to make a thick slurry or paste and set aside
  2. Heat a large skillet or shallow pan over medium/high heat and add in and sauté the onions for a minute or two
  3. Add in garlic, thyme, cilantro(chadon beni) and chive and sauté for another minute
  4. Add the slurry and cook stirring frequently for about a minute
  5. Add the potatoes and cook for a couple of minutes tossing to coat them well
  6. Add in the tomatoes, paste, chickpeas and broth or water and bring to a boil and then turn heat down to medium and half cover the pan with lid and let simmer for approx 15 minutes or until the sweet potatoes are done, then remove lid and let it simmer until its reached the preferred thickness.
  7. Serve with rice or naan



Curry Channa