Indian Roasted Chickpea and Sweet Potato Curry
A warm and spicy recipe for Indian roasted chickpea and sweet potato curry.
Yield: 4-6 servings
For the spice paste
  • 1 tsp black mustard seeds
  • 1 tsp black peppercorns
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • 2 red chili peppers, halved and deseeded
  • 3 garlic cloves, grated
  • 1-inch piece of ginger, peeled and chopped
  • 2 tbsp malt vinegar
  • 1 tbsp peanut oil
For the chickpeas
  • 2 tbsp peanut oil
  • 1 large onion, diced
  • 3 garlic cloves, finely grated
  • 15 oz canned cherry tomatoes
  • 1 tsp brown sugar
  • 15 oz coconut milk
  • 2 (15 oz) can chickpeas, drained and rinsed
  • 1 lb sweet potatoes, peeled and cut into 1-inch cubes
  • cilantro, to garnish
  1. Heat oven to 400F.
  2. To make the spice paste, cook the mustard seeds in a small pan over medium heat until they start to pop, then stir in the peppercorns, cumin seeds, coriander seeds, garam masala, turmeric, and cinnamon. Cook for two minutes, then remove from the heat.
  3. Pour the spices into a spice grinder or mini food processor. Add the chili peppers, garlic, ginger, malt vinegar, and oil. Process until it turns into a fine paste. Set aside.
  4. Heat the olive oil in a Dutch oven or oven-safe pot over medium heat. Saute the onion until it is translucent and just starting to brown, about 3-4 minutes. Stir in the garlic and spice paste. Cook for 2 minutes. Add in the tomatoes, sugar, and salt, to taste. Cook for 4 minutes or until the sauce has reduced slightly. Pour in the coconut milk and bring to a boil. Stir in the chickpeas and sweet potatoes, stirring to combine and make sure they are coated in the sauce.
  5. Place the pot in the oven. Bake uncovered for 20 minutes. Stir and then cover the pot. Cook for an additional 10 minutes.
  6. Season to taste with salt and black pepper. Divide among serving bowls and top with cilantro leaves to garnish with rice or naan on the side.
Recipe adapted from From the Oven to the Table
Recipe by Joanne Eats Well With Others at