Sweet potato and chickpea curry

Sort of made this one up as I went, using what I had on hand. Turned out really, really well.


  • 1 tbsp peanut oil
  • 1 med red onion, roughly chopped
  • 1 1/2 tbsp fresh ginger, finely grated
  • 1 med clove garlic, minced
  • 2 tbsp curry powder
  • 1 15oz can of diced tomatoes, do not drain these – you want the juice
  • 2 med sweet potatoes, cut into half-inch dice
  • 1/3 c water
  • 1 19oz can of chickpeas, drained and rinsed well
  • 1/2 c plain yogurt (whatever fat content you prefer, I used 2.5%)

Heat peanut oil in a medium-sized sauce pan (with lid) over medium heat. Saute onions in oil for 5-7 minutes or so. Toss in grated ginger and garlic and saute for another 2 minutes. Stir in curry powder and cook for another 4-5 minutes or so — the curry powder will stick to the bottom of the pot but don’t worry about it, it’ll all work out in the end.

Dump in the diced tomatoes, including all the juices. Stir and heat until simmering — at this point the curry powder will stop sticking to the pot. Simmer the tomato mixture for a few minutes then add the cubed potatoes. Add water, stir, and cover. Turn down the heat to med-low, and simmer until the potatoes are soft but not falling apart, 20-25 mins.

Add drained chickpeas, stir, and continue to simmer at med-low heat until the potatoes are as soft as you like. Remove from heat and let cool for 5 mins or so, then stir in the yogurt. You should end up with a nice rich slightly saucy curry.

Serve over rice.


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