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Sweet Potato & Chickpea Curry

This well-spiced stew of spiced chickpeas and sweet potatoes flavored with tomato, ginger and garlic is reminiscent of northern India: filling, complex and flavor-packed. If you use the entire packet of curry spice, the dish is spicy; use less if you prefer less heat. This Seasonal Menu will be available to order through the week of January 9th.

Prep Time: 20 Min Cook Time: 30 Min Vegetarian No Added Gluten

About the Dish

  • Brown Rice

    Brown Rice

  • Sweet Potato

    Sweet Potato

  • Onion

    Onion

  • Ginger

    Ginger

  • Garlic

    Garlic

  • Chickpeas

    Chickpeas

  • Canned Tomatoes

    Canned Tomatoes

  • Spice Blend

    Spice Blend

  • PeachDish Salt

    PeachDish Salt

  • Bay Leaf

    Bay Leaf

  • Lime

    Lime

  • Mint

    Mint

  • Cashews

    Cashews

METHOD

1
In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes.
2
Prepare your mise en place: Peel sweet potatoes, and quarter lengthwise. Cut the quarters crosswise into 1/2-inch slices. Peel, halve and thinly slice onion. Use the edge of a spoon to peel ginger; finely chop. Peel and mince garlic. Zest lime, and cut in half. Pick and roughly chop mint leaves.
3
Place a large sauté pan over medium heat. Add 2 teaspoons cooking oil. When oil is shimmering add sweet potato and onion. Cook, stirring occasionally, 5-6 minutes, or until onions are translucent.
4
Stir in ginger and garlic, and cook 1 minute. Add chickpeas, tomato with juice, Sweet Curry Spice Blend (using the full amount of seasoning will result in a fairly spicy dish; use less if you prefer a milder flavor), 1/4 teaspoon PeachDish Salt and bay leaf. Stir in 2 1/4 cups water.
5
Add chickpeas, tomato with juice, Sweet Curry Spice Blend (using the full amount of seasoning will result in a fairly spicy dish; use less if you prefer a milder flavor), 1/4 teaspoon PeachDish Salt and bay leaf. Stir in 2 1/4 cups water.
6
Bring to a simmer, turn heat down to medium-low and cook until potatoes are tender, 15-20 minutes. Remove curry from heat, and remove bay leaf. Taste and adjust seasoning as desired with PeachDish Salt.
7
Fluff rice with a fork. Stir in lime zest and juice from 1 lime half.
8
Divide the rice between 2 bowls. Top with curry, and sprinkle with chopped mint and cashew pieces. Enjoy!