Chickpea Curry-Topped Sweet Potatoes
 
 
by:
Serves: 4 to 6
Ingredients
  • 4 medium-large sweet potatoes
  • 2 tablespoons vegetable or canola oil
  • 1 large onion, cut into medium dice
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, stemmed, seeded, and minced
  • 2 teaspoons finely grated ginger
  • 1 tablespoon each: garam masala and Thai red curry paste
  • 1 teaspoon each: ground cumin and turmeric
  • 1 cup canned crushed tomatoes
  • 2 cups vegetable broth
  • 2 cans (15 to 16 ounces each) chickpeas, drained
  • 2 tablespoons chopped fresh cilantro, plus extra for garnish
  • ½ cup Greek yogurt
Instructions
  1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Place potatoes on a large foil-lined baking sheet and bake until fork-tender, 45 minutes to 1 hour.
  2. Meanwhile, heat oil over medium heat in a soup kettle or Dutch oven. Add onions; sauté until tender, about 4 minutes. Add garlic, jalapeno, and ginger; sauté until fragrant, about a minute longer. Add garam masala, curry paste, cumin and turmeric; continue to cook until fragrant, just a few seconds. Add tomatoes, broth, and chickpeas; bring to a simmer. Reduce heat to medium-low and continue to simmer to reduce to thick stew consistency, about 15 minutes longer. Stir in cilantro and let stand a few minutes to blend flavors.
  3. To serve, halve each potato and scoop out the flesh. Add some of the curry to the potato and stir to combine. Return sauced flesh to the potato shell, and spoon a generous portion of curry over each potato. Top with a portion of yogurt and sprinkle with a little more cilantro.
Notes
This chickpea curry would be equally satisfying spooned over a baked potato or rice or served with naan bread.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/chickpea-curry-topped-sweet-potatoes/