Chickpea Sweet Curry

Submitted by: Beki Siele
This is how i do it, but you can put whatever you want in this super simple curry...

Serves: 4
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: indian · main · vegetarian · spicy · curry · garbanzo · bean · chickpea ·

Ingredients

1 tbsp veg oil or ghee
1 med onion, small dice
1 med-lg sweet potato or 2 small, small dice
2 cloves garlic, minced
zest of 1 lime or 2 kafir lime leaves (the leaves are better if you can get them)
2 thai peppers cut in half
1/2 tsp kosher or sea salt
1 tbsp your favorite curry powder or paste, more or less to taste
1/4 tsp each ground cumin, allspice, ginger, and nutmeg (fresh)
2 cups vegetable broth
1 can unsweetened coconut milk
1 cup fresh chopped pineapple or canned pineapple chunks in their own juice, not in syrup
2 big handfulls baby spinach
1/4 cup chopped cilantro or italian parsley

Method

In a large saucepan, heat oil or ghee over med heat. Add onions and sweet potatoes and turn heat to med/low. Sweat until onions start to soften. Add garlic, lime zest(or leaves), and the peppers. Stir over heat until it becomes fragrant. Add salt, curry, and spices and stir to combine. Add broth and coconut milk, stir, cover, and reduce heat to low once mixture comes to a boil. Simmer for 50 minutes, or more if you want. Remove peppers if you want to and remove kafir leaves if you used them instead of the zest. Add pineapple, spinach, ad cilantro or parsley. Stir until pineapples are hot and spinach has started to wilt. Serve with rice, jasmine rice if you've got some!

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