Unique Purple Sweet Potato Chickpea Curry

Welcome to my kitchen!

Today, I’m excited to share a unique dish that combines some unexpected flavors that will surely surprise and delight your taste buds. This recipe was inspired by a recent trip to the farmer’s market, where I stumbled upon some exquisite fresh ingredients that just begged to be combined in a whole new way.

Ingredients:

• purple sweet potatoes (500g)
• coconut milk (200ml)
• canned chickpeas (400g)
• curry powder (15g)
• maple syrup (30ml)
• lime (1)
• cilantro (a handful)

Kitchen Tools:

• chef’s knife
• cutting board
• baking sheet
• potato masher
• grater

Start by preheating your oven to 400°F (200°C). Wash the purple sweet potatoes, prick them with a fork, and place them on a baking sheet. Roast them in the oven for about 45-50 minutes, or until they are tender.

While the sweet potatoes are roasting, drain and rinse the canned chickpeas. In a saucepan, combine the chickpeas, coconut milk, curry powder, and maple syrup. Simmer over low heat for about 15 minutes, stirring occasionally.

Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Peel off the skin and mash the flesh in a mixing bowl using a potato masher. Zest the lime and grate the zest into the sweet potato mixture. Squeeze in the juice of the lime and mix well.

To serve, spoon the chickpea curry over the mashed purple sweet potatoes. Garnish with fresh cilantro leaves. Enjoy this surprising and delicious dish that combines the sweetness of the potatoes with the savory flavor of the curry.

The total weight of the cooked dish is approximately 1100g, with 4 servings. Each serving weighs around 275g and contains approximately 350 calories.

One clever tip for this dish is to add a touch of smoked paprika to the chickpea curry for an extra depth of flavor. The smokiness pairs beautifully with the sweetness of the purple sweet potatoes.

I hope you give this recipe a try and make it your own with your favorite twists and additions. Happy cooking!