Coconut Sweet Potato & Chickpea Curry
Coconut Sweet Potato & Chickpea Curry
Ingredients
For the Curry
- 1 cup dried chickpeas, soaked overnight
- 1 cup sweet potato, diced
- 1 onion, medium, chopped
- 1 green chili, slit
- 1 tomato, medium, chopped
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- a few curry leaves
- to taste salt
- 2 1/2 cups water
- 1/2 teaspoon crushed black pepper
- 1/2 teaspoon crushed fennel seeds
- 1/2 cup coconut milk
- 2 tablespoons fresh coriander leaves, chopped
For the Tadka
- 1 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 1 dried red chili
- 2 tablespoons shallots or onion, thinly sliced
Instructions
- 1
Add the soaked chickpeas, diced sweet potato, chopped medium onion, slit green chili, chopped medium tomato, 1 teaspoon crushed ginger, 1 teaspoon crushed garlic, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, a few curry leaves, and salt to taste into a pressure cooker.
⏱️ 5 min
- 2
Pour in 2 to 2 1/2 cups of water. Stir all the ingredients well to combine.
⏱️ 2 min
- 3
Close the lid of the pressure cooker and cook for 4 to 5 whistles.
⏱️ 10 min
- 4
Remove the pressure cooker from the heat and allow the pressure to release naturally. This will take approximately 15 minutes.
⏱️ 15 min
- 5
Once the pressure has released, open the lid. Place the pressure cooker back on the stove over medium heat. Add 1/2 teaspoon crushed black pepper, 1/2 teaspoon crushed fennel seeds, 1/2 cup coconut milk, and 2 tablespoons chopped fresh coriander leaves. Stir to combine.
⏱️ 3 min
- 6
Simmer the curry for 2 minutes to allow the flavors to meld.
⏱️ 2 min
- 7
While the curry simmers, prepare the tadka. In a separate small pan (a tadka pan is ideal), heat 1 tablespoon coconut oil over medium heat. Once hot, add 1/2 teaspoon mustard seeds and let them splutter. Then add 1 dried red chili and 2 tablespoons thinly sliced shallots or onion. Cook until the shallots/onion turn golden brown, about 3-5 minutes.
⏱️ 5 min
- 8
Pour the prepared tadka over the curry in the pressure cooker.
⏱️ 1 min
- 9
Give the curry one final mix. Serve hot with rice, rotis, bread, or appam.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Sweet Potato & Chickpea Curry
For the Curry
- 1 cup dried chickpeas, soaked overnight
- 1 cup sweet potato, diced
- 1 onion, medium, chopped
- 1 green chili, slit
- 1 tomato, medium, chopped
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- a few curry leaves
- to taste salt
- 2 1/2 cups water
- 1/2 teaspoon crushed black pepper
- 1/2 teaspoon crushed fennel seeds
- 1/2 cup coconut milk
- 2 tablespoons fresh coriander leaves, chopped
For the Tadka
- 1 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 1 dried red chili
- 2 tablespoons shallots or onion, thinly sliced
Instructions
- 1
Add the soaked chickpeas, diced sweet potato, chopped medium onion, slit green chili, chopped medium tomato, 1 teaspoon crushed ginger, 1 teaspoon crushed garlic, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, a few curry leaves, and salt to taste into a pressure cooker.
⏱️ 5 min - 2
Pour in 2 to 2 1/2 cups of water. Stir all the ingredients well to combine.
⏱️ 2 min - 3
Close the lid of the pressure cooker and cook for 4 to 5 whistles.
⏱️ 10 min - 4
Remove the pressure cooker from the heat and allow the pressure to release naturally. This will take approximately 15 minutes.
⏱️ 15 min - 5
Once the pressure has released, open the lid. Place the pressure cooker back on the stove over medium heat. Add 1/2 teaspoon crushed black pepper, 1/2 teaspoon crushed fennel seeds, 1/2 cup coconut milk, and 2 tablespoons chopped fresh coriander leaves. Stir to combine.
⏱️ 3 min - 6
Simmer the curry for 2 minutes to allow the flavors to meld.
⏱️ 2 min - 7
While the curry simmers, prepare the tadka. In a separate small pan (a tadka pan is ideal), heat 1 tablespoon coconut oil over medium heat. Once hot, add 1/2 teaspoon mustard seeds and let them splutter. Then add 1 dried red chili and 2 tablespoons thinly sliced shallots or onion. Cook until the shallots/onion turn golden brown, about 3-5 minutes.
⏱️ 5 min - 8
Pour the prepared tadka over the curry in the pressure cooker.
⏱️ 1 min - 9
Give the curry one final mix. Serve hot with rice, rotis, bread, or appam.
⏱️ 2 min