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Sweet Potato and Chickpea Curry with Basmati Rice
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large Skillet
  • Medium Saucepan

Ingredients
  

  • 1 cup basmati rice
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon curry powder
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1/2 cup vegetable broth
  • Salt and pepper to taste

Instructions
 

  • Cook the basmati rice according to package directions in a medium saucepan and set it aside once done.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the minced garlic and cook for 1 minute more.
  • Add the cubed sweet potatoes and curry powder to the skillet. Stir to coat the potatoes evenly.
  • Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer.
  • Add the drained chickpeas and season with salt and pepper. Cover and simmer for 15 minutes until the sweet potatoes are tender.
  • Serve the curry over the cooked basmati rice.

Notes

Simmer the curry while the rice cooks to keep the total time short. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Indian
Equipment: Large Skillet, Medium Saucepan