Chickpea Sweet Potato Curry
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Ingredients
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Step 1.
Cook the onion, garlic, ginger, green chili, bell pepper, and sweet potato until the onion is translucent.
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Step 2.
Add the cumin, paprika, turmeric, cinnamon, and cayenne and cook for 1 minute more, stirring.
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Step 3.
Add the chickpeas and cook for 1 minute more, stirring constantly. Mix in the diced tomatoes and vegetable broth. Simmer covered for 10 minutes, stirring frequently.
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Step 4.
Make the peanut cream. Transfer the peanut butter to a small bowl with ⅓ cup water. Mix well until creamy. Use SunButter for nut-free.
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Step 5.
Remove the Sweet Potato and Chickpea Curry from the heat and mix in the peanut cream. Add fresh lime juice and salt to taste.
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For serving:
Serve with rice or naan.
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Storage:
Refrigerate for up to 5 days, or freeze for up to 3 months.
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