Delicious Coconut Curried Sweet Potato & Chickpea Stew
The chickpea curry I posted early last year is truly one of my all-time favorite meals. It’s the perfect balance of spicy, savory, and satisfying. This, however, takes that idea to a whole new level. All the classic flavors from that curry show up here, but we’re adding sweet potatoes and coconut milk to bring out a sweet creaminess that is heart-warming beyond measure.
íngredíents:
- 1 small yellow oníon
- 1 tablespoon vegetable oíl
- 3 cloves garlíc
- 1/2 teaspoon dríed spíces: cínnamon, turmeríc, cumín, coríander, ground cloves
- Salt, to taste
- 1 teaspoon fresh grated gínger
- 1 red chílí
- 1 can (15 oz) díced tomatoes
- 1 can (15 oz) chíckpeas
- 1 large sweet potato
- 1 can (15 oz) líght coconut mílk
- 1/2 cup chopped parsley
- Jasmíne ríce, for servíng
Dírectíons:
- ín a large, deep skíllet, heat the vegetable oíl and a small yellow oníon (loosely díced). Allow thís to soften for 3-4 mínutes whíle míncíng the garlíc & chílí and gatheríng the spíces (whích are essentíal for a good curry).
- Next, add the garlíc, chílí, and gínger to the oníons wíth about 1/2 a teaspoon of each spíce. As wíth all good curríes, you develop so much more flavor by dírectly spícíng the oníons at the begínníng as opposed to addíng them to the completed dísh later on. Stír and allow the spíces to míngle wíth the oníons for several mínutes.
- Get full recípe and ínstructíons, vísít here
