| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 812 | 25g | 17g | 132g |
| sugars | fibre | protein | salt |
| 25g | 17g | 22g | 0.9g |
Why I Love American Sweet Potato and Chickpea Curry with Basmati Rice and Naan Bread
May I introduce: the delectable marvel that is Sweet Potato and Chickpea Curry with Basmati Rice and Naan Bread. This is a dish that holds a special place in my heart and every taste will have you craving more. It’s a woven tapestry of flavors and textures, spicy and sweet in equal measure, with the heartiness of the sweet potatoes and chickpeas beautifully counterbalancing the lightness of the basmati rice and naan bread.
While I’ve grown up with my plates piled high with traditional Southern fare, I’ve always relished the opportunity to experiment with different tastes from around the world. And sometimes, a whisper of an influence from a particular chef’s recipe sparks a newfound infatuation. For this recipe, I’ve drawn inspiration from the classic Indian curry while keeping it firmly grounded in homely comfort-food territory.
A Meal That Sings on Your Tongue
The beauty of the Sweet Potato and Chickpea Curry with Basmati Rice and Naan Bread lies in its simplicity. Each spoonful is a symphony of flavors and spices harmoniously melded together to create a dish that is at once hearty, warming, and utterly satisfying. It finds its kinship in dishes like the classic Thai yellow curry or the Moroccan tagine, but it marries these flavors into something uniquely its own. With the fruity heat of the curry, the sweetness of the potatoes, the satisfying crunch of the onion, and the creamy touch of coconut milk, each bite is its own little culinary journey.
Pairing Guidance
When it comes to pairing this dish, a fresh green salad with a light vinaigrette or even a side of crisp, roasted Brussels sprouts harmonizes beautifully with this sweet and spicy curry. The slight bitterness contrasts nicely with the sweetness of the potatoes, and the touch of acid in the vinaigrette cuts through any richness. A refreshing mango lassi, or a chilled rosewater lassi, adds a refreshing and palate-cleansing component to the meal.
So, let’s bring a little international flair to our Southern roots. Trust me, your tastebuds will thank you. And who knows? You might just find yourself drawn back to the Sweet Potato and Chickpea Curry again and again.
What You’ll Need
- 3 cups of peeled and diced sweet potatoes
- 1.5 cups of cooked chickpeas
- 1.5 cups of chopped onion
- 3 cloves of garlic, minced
- 1 inch piece of fresh ginger, grated
- 2 tablespoons of curry powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground turmeric
- 1/4 teaspoon of cayenne pepper
- 1 14.5 oz can of diced tomatoes
- 1 13.5 oz can of coconut milk
- 1 tablespoon of coconut oil or olive oil
- 1/2 cup of vegetable broth
- 1/2 cup of chopped fresh cilantro
- 2 cups of uncooked basmati rice
- 6 pieces of naan bread
- Salt to taste
Method
Step One
Start by heating the coconut or olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion, minced garlic and grated ginger. Stir everything together and cook for about 5 minutes, until the onion is translucent.
Step Two
Next, stir in the curry powder, ground cumin, ground turmeric, and cayenne pepper to the pot. Continue to cook for another minute or until the spices are well blended and fragrant.
Step Three
Add in the diced sweet potatoes, cooked chickpeas, diced tomatoes (along with their juice), coconut milk, and vegetable broth. Season with salt. Stir everything together, then cover the pot and simmer for about 25-30 minutes, or until the sweet potatoes are tender.
Step Four
While the curry is cooking, rinse the basmati rice under cold water until the water runs clear. Then, cook the rice according to the package instructions.
Step Five
Heat up your naan bread as per the package instructions, usually in the oven or on a hot griddle.
Step Six
Once the sweet potatoes are cooked, stir in the chopped fresh cilantro. Taste the curry and adjust the seasoning if needed.
Step Seven
To serve, divide the basmati rice and curry between your dishes. Enjoy it with a piece of warm naan bread on the side.
