| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 18g | 8g | 98g |
| sugars | fibre | protein | salt |
| 13g | 16g | 18g | 1.2g |
Why I Love American Sweet Potato and Chickpea Curry with Basmati Rice, Naan, and Cilantro Yogurt
There’s something about the Sweet Potato and Chickpea Curry with Basmati Rice, Naan, and Cilantro Yogurt that warms the heart. It’s often in the unexpected combination of flavors where we discover true culinary delights, and this recipe embodies that truth.
A Culinary Surprise
As a New England native, I’ve spent a lot of time working with traditional seafood dishes, usually incorporating local flavors like sweet lobster and salty clams. However, the Sweet Potato and Chickpea Curry recipe seems like a departure from my typical culinary landscape. I’ll tell you a secret; it’s the excitement of such unexpected adventures that ignites my love for food.
Inspiration Behind the Recipe
This hearty, vegetarian dish was inspired by MasterClass’s Vegetarian Chickpea and Sweet Potato Curry. The addition of naan bread and cilantro yogurt gives it a unique touch, introducing a fusion of diverse tastes and textures.
Embedded in this recipe is a wonderful balance of flavor and health. The sweet potatoes offer a rich source of fiber, vitamins, and minerals, while the chickpeas provide a hearty serving of protein. I’ve often found that it’s these simple, nutritious ingredients that transform a good recipe into a great one.
Dishes to Pair Your Curry With
This Sweet Potato and Chickpea Curry with Basmati Rice, Naan, and Cilantro Yogurt pairs beautifully with a range of accompaniments. Considering its warm, hearty composition, it complements colder dishes like a fresh green salad or a yogurt-based raita. You might also consider pairing it with spicy chutney or pickles to add a tangy edge to your meal.
The captivating aromas of curry powder, turmeric and cumin melding with sweet potatoes and chickpeas will fill your kitchen with a mesmerizing scent. You might not be next to the Atlantic coast, but you’ll certainly feel the charm and warmth of a culinary adventure right at home.
What You’ll Need
- 3 large sweet potatoes, peeled and diced
- 2 cans (15 ounces each) of chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1/2 teaspoon of chili powder
- 1 can (15 ounces) of coconut milk
- 4 cups of vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 2 cups of basmati rice
- 4 cups of water for cooking rice
- 6 pieces of naan bread
- 2 cups of plain yogurt
- 1/2 cup of fresh cilantro, chopped
- 1 tablespoon of lemon juice
Method
Step One
Start by preparing your ingredients. Peel and dice the sweet potatoes, drain and rinse the chickpeas, finely chop the onion, and mince the garlic. Measure out your spices, curry powder, turmeric, cumin, and chili powder. Set all these aside.
Step Two
Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until they start to become translucent. Add the diced sweet potatoes and spices, stir well ensuring the potatoes are well coated with the spices. Let this cook for about 5 minutes till the spices become aromatic.
Step Three
Add the drained chickpeas, coconut milk, and vegetable broth to the pot. Salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to allow it to simmer. Let this cook for about 20-30 minutes, or until the sweet potatoes are fork-tender.
Step Four
While the curry is simmering, prepare the basmati rice. Rinse the rice under cold water until the water runs clear. Add the rice to a pot with 4 cups of water and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked.
Step Five
In the meantime, prepare the cilantro yogurt by mixing together the plain yogurt, chopped cilantro, and lemon juice. Set this aside.
Step Six
Warm up the naan bread either in a toaster oven or on the stovetop just before the curry and rice are ready.
Step Seven
Once all components are ready, serve the sweet potato and chickpea curry over a bed of basmati rice, with a piece of warm naan bread on the side. Drizzle some cilantro yogurt over the top of the curry or serve it on the side. Enjoy your Sweet Potato and Chickpea Curry with Basmati Rice, Naan, and Cilantro Yogurt!
