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Sweet Potato and Chickpea Curry

From Nigella Lawson, New York Times

Serves: 6-8


  • 2 medium red onions, peeled
  • 1 clove garlic, peeled
  • 1 bird's eye pepper, Thai chili or other small hot pepper with seeds
  • 2.5-3-inch piece of ginger, cut into chunks
  • 3 tbs. canola oil
  • 1/2 tsp. hot red pepper flakes
  • 1/2 tsp. ground ginger
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1.5 tsp. ground turmeric
  • 3 cardamom pods, lightly crushed
  • salt
  • 2 lbs. (about 3 medium) sweet potatoes, peeled, cut into 0.5-1-inch cubes
  • 1.75 c. coconut milk
  • 1 tbs. tamarind paste
  • 2.25 c. chicken or vegetable broth
  • 4-5 c. (about 4 15.5-oz. cans) canned or cooked chickpeas
  • 2 tbs. chopped cilantro leaves


  1. In food processor, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped. Put oil in large sauté pan over medium-low heat. Add chopped onion mixture and sauté until softened, about 5 minutes.
  2. Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamon pods and 1/2 tsp. salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in coconut milk.
  3. Dissolve tamarind paste 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 to be sure, and allow extra time if needed to cook all the way through.)
  4. Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to a warmed bowl and sprinkle with chopped cilantro.


  • Needless to say, I shorted the hot peppers, just putting in about 1/4 tsp. cayenne, which was practically tasteless.

Keywords: Indian, Vegetables.