Sweet Potato, Chickpea and Lentil Curry
This curry has a warm earthy flavor from cumin,turmeric and coriander, a bit of sweetness from cinnamon and a good dose of heat from dried chili peppers.
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 2 tbsp mustard seeds
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- ½ tsp chili powder
- 1 tsp cinnamon
- ½ tsp paprika
- ½ tsp coriander
- 1 tsp coconut sugar
- 3 dried chilis chopped (about 1 tbsp)
- 3 cloves garlic minced
- 1 inch piece ginger minced
- 1 large sweet potato cubed (about 1 pound)
- 28 oz can diced tomatoes
- 5 oz can tomato paste
- 1 can chickpeas rinsed and drained (or 2 cups cooked)
- 1 cup dry red lentils
- 2 ½ cups water
- 1 can coconut milk
Instructions
- Measure all dried spices and combine in a small bowl. Mince garlic and ginger. Peel and cube sweet potato. Set aside.
- Heat olive oil in a large saucepan. Add onions and sauté for five minutes, until translucent.
- Add dry spices, garlic and ginger and heat for two minutes to let the spices release their aroma.
- Add cubed sweet potato and all remaining ingredients except coconut milk. Bring to boil. Reduce heat and simmer for 20 minutes.
- Add coconut milk. Stir in and simmer for five minutes.
- Serve with brown rice or naan bread.
Notes
SLeftovers can be stored in the fridge for three days or in the freezer for 3 months.