| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 449 | 17g | 7g | 65g |
| sugars | fibre | protein | salt |
| 15g | 13g | 11g | 0.64g |
Why I Love New Zealand Sweet Potato and Chickpea Curry
I’ve always admired New Zealand cuisine for its easygoing simplicity yet unfailing ability to impress – a trait that is delightfully personified in this recipe that I’m excited to share today, our Sweet Potato and Chickpea Curry. This hearty, flavorful one-pot wonder was inspired by my various culinary explorations, along with an irresistible temptation to incorporate an Asian twist into my offerings.
A Fusion of Curries and Comfort
I can easily get lost exploring the enticing world of curries; from the fiery, kicky Indian ones to the creamy, flavor-bursting Thai ones. But what I particularly love about this Sweet Potato and Chickpea Curry is its comforting fusion of savory spice with sweet potatoes’ inherent creaminess – a comforting dish reminiscent of my grandmother’s hearty stews back in Ireland.
Embracing Soulful Ingredients
Turning the spotlight on the ingredients, you’ll find a delightful blend of warm spices, the razor-sharp tang of fresh ginger, and the robust flavors of onions and garlic. All these components harmoniously meld with the earthiness of sweet potatoes and the soft, nutty chickpeas, creating a soulful curry that boasts a rich depth of flavor. The use of coconut milk separates this curry from the rest, lacing it with a luxurious, velvety texture that’s hard to resist.
There might not be an individual New Zealand chef whom I can credit for inspiring this recipe, but the overall Kiwi philosophy of good, honest food certainly played a key role.
Perfect Pairing and Going Beyond Borders
This Sweet Potato and Chickpea Curry is a complete meal on its own, but pairing it with fluffy, freshly cooked rice elevates the culinary experience. It reminds me of a chickpea and spinach curry I once enjoyed but this version holds a distinctive character of its own.
Moreover, I see it as a flexible dish; if you’re partial to a non-veg addition, chunks of succulent chicken or some pan-fried tofu will marry perfectly with this curry. Given its robust, standalone flavor, this curry would also make a fantastic companion to a simple protein dish, such as a pan-fried salmon.
Around my family table, this curry has become a much-cherished, staple recipe. Its homely, heartwarming delight parallels the joy of my son’s first steps or the shared laughter with Laura over a simple, cozy dinner—sparking joy in the simplest of things. I truly hope you’ll love this recipe as much as we do. Happy cooking!
What You’ll Need
- 2 tablespoons of olive oil
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1.5 pounds sweet potato, peeled and cut into cubes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (13.5 ounces) coconut milk
- 2 cups vegetable broth
- 1 cup frozen peas
- Salt and pepper to taste
- 3 cups cooked rice, for serving
- 2 tablespoons fresh cilantro, chopped (for garnish)
Method
Step One
Heat the olive oil in a large saucepan over medium heat. Once the oil is hot, add the chopped onions and sauté until the onions are translucent. This usually takes around 5 minutes.
Step Two
Add the minced garlic and grated ginger to the pan with onions. Stir well and cook for another 2 minutes.
Step Three
Add curry powder, turmeric, and cayenne pepper to the mix. Stir frequently for around a minute to ensure the spices are well combined with the other ingredients.
Step Four
Add the peeled and cubed sweet potatoes and chickpeas to the saucepan. Stir well to coat the vegetables with the spice mixture.
Step Five
Pour in the coconut milk and vegetable broth. Season with salt and pepper to taste. Ensure to stir the mixture well. Bring it to a boil, then reduce the heat and let it simmer. Cover the pan and let it cook for approximately 20-25 minutes, or until the sweet potatoes are tender.
Step Six
Add the frozen peas to the curry and cook for another 5 minutes, or until the peas are heated through.
Step Seven
Serve the curry over the cooked rice. Don’t forget to garnish each plate with fresh, chopped cilantro before serving. Enjoy!
