Funny story about making this awesome sweet potato & chickpea curry last night. As an afterthought, I added two finely chopped jalapeño peppers to the pot of cooking curry. Seeds and all. I'm not sure what happened but all night I was suffering from a burning sensation on my left hand. I must have had the hot chili pepper residue still on me. I tried washing my hands, icing, Vaseline, and even yogurt to relieve the burning feeling! Nothing worked and I went to bed last night with my hand throbbing from pain.
I'm fine today but I want to let you know this recipe does not call for hot chili peppers, nor should it. That was my (bad) idea.
I wanted to share this particular curry recipe because is satisfying, tasty, and can agree with many people's dietary needs. This curry does NOT contain meat, dairy, or gluten ingredients. Although, this may be a turn off to those who love meat dishes it will still satisfy with the "meaty" texture from the chickpeas and sweet potato.
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 2 1/2 tbsp curry powder
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 3 C peeled and diced sweet potatoes
- 1 (14.5 oz) can coconut milk
- 1 C water
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can chickpeas, rinsed and drained
- In a large skillet heat the oil over med-high heat and stir in the spices and onion. Cook about 3 minutes or until very fragrant and the onions have started to soften.
- Add the remaining ingredients to the pan, stir to combine and bring to a boil, reduce heat and simmer for about 20 minutes or until the sweet potatoes are soft. Continue to simmer uncovered until the curry reaches the thickness that you'd like.
- Serve over rice.