Sweet Chickpea Curry
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 5
Ingredients
- 3 cups low-sodium chickpeas (I use freshly-cooked ones, heavenly, but canned would be fine)
- 7 ounces coconut milk, with 6 oz water (better yet, use 1 can fat-reduced coconut milk)
- 3⁄4 cup red onion, chopped
- 3⁄4 cup celery, chopped
- 1 cup broccoli, chopped or 1 cup an additional 3/4 cup celery
- 1 1⁄2 cups sweet potatoes, peeled and chopped
- 1 granny smith apple, diced (peel if you want, but I love it with skin on)
- 4 garlic cloves, minced
- 1 1⁄2 tablespoons fresh ginger, grated
- 1 -1 1⁄2 tablespoon mild curry paste (see note)
- 2 1⁄4 teaspoons mustard seeds
- 1 1⁄4 teaspoons cumin seeds
- 3⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon ground allspice
Directions
- Note about curry paste: The more you use of course, the hotter it will be. It depends on the brand really. When using my favorite, Patak's, I use the smaller amount. Or if I have another kind such as Sharwood's, I use more.
- Combine all ingredients in a casserole dish. Heat oven to 300 or 325 (you know your oven best!)Cover and bake for 30 minutes. Then stir, cover again and bake another 30-35 minutes.
- I like to serve this with steamed greens, especially collards, either on the side with a dressing, or stirred right into the stew! They complement the curry flavors beautifully. I've never had the dilemma of too much left-over, but I'm sure it would freeze well.
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