This was a delicious improvisation, which is pretty much my favourite way to cook. I wanted something flavourful, rich, and full of all sorts of good things like chickpeas, coconut milk, sweet potatoes, and cauliflower. This delightful curry fits the bill perfectly.
The trick is a long, slow simmer throughout the process, giving everything time to be infused with deliciousness. You start with onion, garlic, and spices. Next is the chickpeas, then the vegetables. Last is a can of coconut milk and crushed tomatoes. Simmer, and serve over quinoa, whole wheat couscous, and brown rice.
Creamy Chickpea & Sweet Potato Curry
3 tbsp olive oil (pomace) (USA / Canada)
1 tbsp butter
1 onion, diced
2 large garlic cloves, minced
1 tbsp Garam Masala
2 tsp cumin
½ tsp coriander
½ tsp ground pepper
1/8 tsp cayenne pepper
1/8 tsp cinnamon
1 tsp ground ginger1 can chickpeas
1 sweet potato, diced
2 cups chopped cauliflower
1 (540mL) can crushed tomatoes
1 can coconut milk
2 tsp sugarCooked quinoa, rice, or couscous; to serve
Heat the oil and butter over medium low heat. Add the onion, garlic, and spices. Stir and simmer for 20 minutes, adding more oil and/or butter if things get too dry.
Add the chickpeas, stir and simmer with the spices for ten minutes. Add the sweet potatoes and cauliflower, stir, and then add the tomatoes, coconut milk, and sugar. Simmer for half an hour, or until the sweet potatoes are cooked.
Serve over your grain of choice.
What’s your favourite kind of curry? Remember, every post you comment on is an entry in the monthly draw!
Meredith and Marco are over tonight, visiting Chelsea’s and my apartment for the first time! We are making this for supper right now. SOOOO EXCITED!!!!! We’re thinking of you and missing you! <3
Marco brought this ion work the other day, and it smelt so good I asked for the recipe and surprise surprise it was your phenom recipe. Gonna try this week – so excited!
Just made this. Amazing!
Yay! I love getting feedback & hearing people are actually making these things 🙂
I made this recipe for dinner yesterday, however I opted to throw everything into the slow cooker instead of cooking it on the stove-top. My husband (from India) and I both LOVED this dish. I had also made veg biryani so we served this dish over the rice dish. I thought the flavors would clash but they actually went quite well together. This dish would taste amazing with naan/parathas (though I’ve gone gluten free and need to find a good sub for our usual parathas). The hubs went back for seconds and said it tasted better over white rice, but was still good either way. I hope to make some quinoa today and try it over that. I even ate some by itself and it was delicious. (So can you tell this dish gets rave reviews from us??)
Thank you!!
I feel so honored! My food recipes don’t get a lot of love, so I’m always thrilled when somebody makes one and loves it 😀 Even better when it’s by an aficionado like you. Thanks so much!
Just wanted to let you know I’m making this again….I think it’s the fourth time? I can’t get enough of it, and I like it best over quinoa. I love that I can put it all in the slow cooker around lunch time and it is ready to go for dinner! Thank you, again, for such a delicious recipe.
Fantastic! I love it when my food recipes get some attention 🙂 This curry is definitely a favourite of mine… which reminds me, I should make it again soon!