|My new Indian spice box - a very special gift brought from India for me by my friend Ravi.|
To read more about her, check out Susan on her website and blog - and now I need to get back to finish Parvati!
Sweet Potato and Chickpea Curry
2 medium white onions, peeled
1 bird’s eye pepper or Thai chili with its seeds
1 2½- to-3-inch piece fresh ginger, peeled and cut into chunks
3 tablespoons canola oil
½ teaspoon hot red pepper flakes
½ teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1½ teaspoons ground turmeric
½ teaspoon cardamom seeds
pinch asafetida (optional)
2 pounds orange-fleshed sweet potatoes, peeled and cut into ½- to-1-inch cubes
1¾ cups coconut milk
1 tablespoon tamarind concentrate
2¼ cups hot vegetable broth
4 15.5-ounce cans chickpeas, drained and rinsed
6 ounces baby spinach
2 tablespoons chopped cilantro leaves
cooked jasmine or basmati rice for serving (optional)
In a food processor, combine onions, hot pepper and fresh ginger. Pulse until finely chopped. Place oil in a large sauté 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 seeds, asafetida (if using), and ½ teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in the coconut milk.
Dissolve tamarind concentrate 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.)
Add chickpeas and spinach; simmer until heated through, about 5 minutes. Adjust salt. Transfer to a bowl and sprinkle with chopped cilantro. Serve with basmati rice. I also serve a chutney and some raita alongside.
Makes 6 to 8 servings.
Disclaimer: While I was sent review copy from the author, my opinions are my own and I was not required to write a positive review.