Chickpea & Sweet Potato Curry

Chickpea & Sweet Potato Curry

  • 2 Tbs. canola oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 Tbs. chopped fresh ginger
  • 1 Thai or jalapeƱo chili, seeded and finely chopped
  • 1 Tbs. curry powder
  • Salt and freshly ground pepper, to taste
  • Hanover Foods Frozen Sweet Potatoes, cut into 1/2-inch cubes
  • 1 can (15 oz.) Hanover Foods Chickpeas, drained and rinsed
  • 1 can (14 fl. oz.) coconut milk, well shaken
  • 1 cup water
  • 1/2 cup Hanover Foods Frozen Sweet Peas
  • 1/2 cup canned diced tomatoes, drained
  • Steamed basmati rice for serving (optional)
  1. In a heavy-bottomed saucepan over medium-low heat, warm the oil. Add the onion, garlic, ginger and chili and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
  2. Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper.
  3. Add the sweet potato, chickpeas, coconut milk and water to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 minutes.
  4. Add the peas and tomatoes and cook until heated through.
  5. Serve in bowls over steamed rice, if desired.
Category

Side Dishes