Soup

Chickpea & Sweet Potato Curry

DETAILS

Chickpea & Sweet Potato Curry
RECIPE RATING

Do you enjoy chickpeas and curry? Why not combine them for a blend of Hanover Foods and Indian cuisine? Treat yourself to the rich and satisfying flavors of the Hanover Chickpea & Sweet Potato Curry recipe – a hearty and nutritious dish perfect for any meal. Don’t wait, try it today!

cutlery | Hanover Foods
Course

Soup

chef | Hanover Foods
CUISINE

Indian

chef | Hanover Foods
Estimated Time
EQUIPMENT NEEDED

EQUIPMENT

  • Heavy-Bottomed Saucepan
Ingredients

INGREDIENTS

  • 2 tbsp Canola Oil
  • 1 Small Yellow Onion chopped
  • 2 Garlic Cloves finely chopped
  • 1 tbsp Fresh Ginger chopped
  • 1 Jalapeño Chili seeded and finely chopped
  • 1 tbsp Curry Powder
  • Salt
  • Freshly Ground Pepper
  • 15 oz Hanover Foods Chickpeas (Garbanzo Beans) drained and rinsed
  • 14 fl oz Coconut Milk well shaken
  • 1 cup Water
  • ½ cup Hanover Foods Organic Sweet Potatoes
  • ½ cup Diced Tomatoes
  • Steamed Basmati Rice optional
Instructions

INSTRUCTIONS

  • 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.
  • Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper.
  • 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.
  • Add the peas and tomatoes and cook until heated through.
  • Serve in bowls over steamed rice, if desired.
PRODUCTS NEEDED