Stuffed Sweet Potatoes With Curried Chickpeas And Mushrooms Recipes

SWEET POTATO AND CHICKPEA CURRY

Sweet Potato and Chickpea Curry image

This is a warming rather than hot curry. You can taste the spices and enjoy their aromatic fullness. The ginger, chile and pepper flakes provide heat, while the coriander and cumin add a pleasurable earthiness. Meanwhile, the sweetness of the coconut milk, heightened by the soothing starchiness of the sweet potatoes, has as a counterpoint the fierce tang of tamarind. As a side dish, this recipe would be fine without the chickpeas, but as a meal, along with rice and maybe some steamed broccolini, they add heft and, if you're interested, protein.

Provided by Nigella Lawson

Categories dinner, one pot, main course

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

2 medium red onions, peeled
1 clove garlic, peeled
1 bird's eye pepper, Thai chili or other very hot small pepper with its seeds
1 2 1/2- to-3-inch piece of ginger, peeled and cut into chunks
3 tablespoons canola oil
1/2 teaspoon hot red pepper flakes
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 teaspoons ground turmeric
3 cardamom pods, lightly crushed
Salt
2 pounds (about 3 medium) orange-fleshed sweet potatoes, peeled and cut into 1/2- to-1-inch cubes
1 3/4 cups coconut milk
1 tablespoon tamarind paste
2 1/4 cups hot chicken or vegetable broth
4 to 5 cups (about 4 15 1/2-ounce cans, drained) canned or cooked chickpeas (garbanzo beans)
2 tablespoons chopped cilantro leaves
Cooked white rice for serving (optional)
Steamed broccolini for serving (optional)

Steps:

In a food processor, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped. Place oil in a large saute pan over medium-low heat. Add chopped onion mixture and sauté until softened, about 5 minutes.
Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom pods and 1/2 teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in the coconut milk.
Dissolve tamarind paste in hot broth and add to pan. Bring to a boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes. (Taste potatoes to be sure they are cooked all the way through, and allow additional cooking time if necessary.)
Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to a warmed bowl and sprinkle with chopped cilantro. Serve, if desired, with white rice and broccolini.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 877 milligrams, Sugar 11 grams, TransFat 0 grams

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