Sweet Potato and Chickpea Curry

1. 1
   prep

   Cook the chickpeas if not pre-cooked.

   1.Drain the soaked chickpeas and add to a pressure cooker or pot.

   2.Add enough water to cover by 2 inches. Pressure cook for 15 minutes or boil until tender.

   3.Drain and set aside.
2. 2
   saute · ~6 min

   Build the aromatic base.

   1.Heat oil in a large pot over medium heat.

   2.Add cumin seeds and let sizzle for 30 seconds until fragrant.

   3.Add chopped onion and sauté until soft and translucent, about 4 minutes.

   4.Stir in minced garlic and grated ginger, cook for 1 minute until raw smell disappears.

   TIPKeep the heat medium — garlic and ginger burn quickly and turn bitter.
3. 3
   saute · ~6 min

   Bloom the spices and add tomatoes.

   1.Add ground coriander, turmeric, and red chili powder. Stir constantly for 30 seconds.

   2.Add diced tomatoes with a pinch of salt. Cook until tomatoes soften and oil begins to separate, about 5 minutes.
4. 4
   simmer · ~20 min

   Simmer the curry with sweet potatoes and chickpeas.

   1.Add cubed sweet potatoes, cooked chickpeas, coconut milk, and water to the pot.

   2.Add salt and stir well. Bring to a boil, then reduce heat to low.

   3.Cover and simmer for 18 to 20 minutes until sweet potatoes are fork-tender.

   TIPStir once or twice during simmering to prevent sticking. Sweet potatoes should be tender but not mushy.
5. 5
   mix · ~5 min

   Finish the curry.

   Turn off the heat. Sprinkle garam masala and stir in the lemon juice. Let the curry rest for 5 minutes before serving.

   TIPGaram masala added at the end preserves its delicate aroma.
6. 6
   garnish

   Garnish with fresh cilantro and serve hot.

   Ladle into bowls and top generously with chopped cilantro. Serve with steamed rice or warm naan.

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