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Dr K reviewed purplerose’s Sweet Potato and Chickpea Masala Recipe. 09/26/2019
With a bit of fine tuning this recipe is fabulous. First double the spices and garlic. Substitute vegetable stock for the cup of water for more flavor. Not a fan of sweet potatoes so substituted 3 medium red potatoes, peeled and diced. Cooking: do not cook the garlic first until brown, that makes garlic bitter. Cook the onions first until glazed 10-12 mins, then add the crushed garlic and ginger and cook 2-3 mins. When you add the spices, do not add water if too dry, add olive oil, you do not want to burn the spices. Then add the chick peas and stock. Chick peas are quite hard out of the can, so simmer the chick peas for 10-15 mins until getting soft, then add the potatoes and simmer until cooked. Add some cilantro and a squeeze of lime. After you have added the tomatoes and they have cooked, let the pot cool and sit for a couple of hours. Give the curry time to soak into the potatoes. Then just re-heat to serve. This recipe is just delicious. Serve with basmati rice and naan.
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