Chickpea And Sweet Potato Curry (with Low FM subs)
  1. Cook aromatics & veggies: Heat the oil in a large saucepan over medium-high heat. Cook the onion, garlic, ginger, green chili, bell pepper, and sweet potato for about 7 minutes, or until the onion is translucent. Stir frequently.

  2. Cook spices: Add the cumin, paprika, turmeric, cinnamon, and cayenne. Cook for 1 minute more, stirring constantly.

  3. Simmer: Add the chickpeas and cook for another minute, stirring constantly. Mix in the diced tomatoes and vegetable broth. Simmer covered for 10 minutes, or until the sweet potato is fork tender, stirring frequently.

  4. Make peanut cream: Transfer the peanut butter to a small bowl with ⅓ cup water. Mix well until creamy.

  5. Mix and season: Add the peanut cream to the curry and stir until fully incorporated. Add fresh lime juice and salt to taste.

  6. For serving: Garnish with cilantro, if using. Serve with rice or naan.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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