Sweet Potato Chickpea Curry with Pomegranate Basmati Rice

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  • 1 onion, diced
  • 2 organic whole carrots, diced
  • 1 organic sweet potato, diced
  • 3 cloves garlic, minced
  • 1 cup dates, chopped (optional)
  • 1 can chickpeas (15 ounces)
  • 1 can tomatoes, diced (15 ounces)
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1.5 tsp cumin
  • 1 tsp curry powder
  • .5 tsp turmeric
  • .5 tsp chilli flake (more if you want extra spice)
  • 1.5 tsp salt
  • .5 tsp black pepper
  • 2 cups vegetable broth
  • 1 lemon, juiced
  • 1 cup coconut cream or yogurt
  • .5 cup parsley, chopped
  • .5 cup mint, chopped
  • .5 cup pomegranate seeds
  • 2 cups basmati rice, cooked per instructions
  • Heat the olive oil in a large skillet with a lid over medium heat. Add the onion, carrot, sweet potato, and garlic to the skillet, and saute for 5 minutes. Then add the diced tomatoes, tomato paste, dates, and dry spices, and saute for another couple minutes.
  • Next, add the chickpeas, broth, lemon juice, and fresh herbs. stir to combine everything, then lower the heat to medium low and cover. let the curry simmer for 30 minutes, stirring every so often.
  • After 30 minutes, the curry should be thickened with a little broth remaining, but not so much that it’s soupy. Stir in the yogurt or coconut milk, and let the curry simmer for a few minutes to absorb the fat. Fluff the rice with pomegranate and pinch of salt, then serve the curry over the rice. Tuck a few pieces of warm naan into each bowl, and dig in. 
Serves: 4