Chickpea, Sweet Potato and Sultana Curry

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    Chickpea, Sweet Potato and Sultana Curry

    Chickpea, Sweet Potato and Sultana Curry

    (77)
    2hours


    77 people made this

    This recipe is very tasty and healthy. It's even better the next day.

    Ingredients
    Serves: 6 

    • 1L water
    • 2 vegetable stock cubes
    • 1 cup (155g) sultanas
    • 1/4 cup (65ml) olive oil
    • 2 onions, chopped
    • 1 tablespoon minced garlic
    • 2 tablespoons minced ginger
    • 2 cinnamon sticks
    • 6 whole cloves
    • 1 teaspoon cayenne pepper
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1kg tinned chickpeas
    • 1 medium sweet potato, peeled and diced
    • 1 pear, peeled and cubed
    • 1 pinch salt to taste
    • 1 cup chopped fresh coriander

    Directions
    Preparation:45min  ›  Cook:1hour15min  ›  Ready in:2hours 

    1. Place water, stock cubes and sultanas in a saucepan over high heat. Bring to a boil and simmer until stock cubes dissolve.
    2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion, garlic and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cinnamon sticks, cloves, cayenne, turmeric, coriander and cumin; cook for about 3 minutes until fragrant, stirring constantly.
    3. Stir chickpeas, sweet potatoes and pear into onions; pour in hot vegetable stock and sultanas. Bring to a simmer then reduce heat to medium-low, cover and simmer until the vegetables have softened and the sauce has thickened, about 1 hour.
    4. Season to taste with salt and stir in chopped coriander before serving.
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    Reviews and Ratings
    Global Ratings:
    (77)

    Reviews in English (77)

    by
    23

    For the next few days, I'm on an elimination diet(Doctor's orders). That means I can't eat virtually anything. Somehow, this dish is alright for me to eat. Wow! I can't believe how great it tastes. I've never had a chickpea dish with flavors this rich -- and without any fatty coconut milk. My substitutions: I used a lot (roughly 2T) of garam masala instead of the spices listed here, since it's a comparable blend, and dried cranberries for half of the raisins (didn't seem to make much a difference). -- yum! Next time, I might double the sweet potato or even add butternut squash. So tasty and fragrant -- My boyfriend said it smells like Christmas in here.  -  21 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    22

    This was a delicious, healthy and easy recipe. It takes awhile to simmer, but the prep work isn't intensive. The yams, pears and raisins add a nice sweetness-- but it's not overly sweet. It packs quite a punch, though, so if you don't like it spicy, cut down on the cayenne. I used a 32oz. container of vegetable broth from the store instead of the boullion, and forgot to include the cilantro, but it turned out lovely. The dish was great paired with naan bread. Definitely a keeper!  -  09 May 2007  (Review from Allrecipes USA and Canada)

    by
    17

    This was super tasty! Even my meat-eating family enjoyed it. I made coconut rice to go with it, which balanced the flavors very nicely. I used chicken broth instead of the veggie bullion and used 1/2 tsp of ground cinnamon instead of the sticks. I also added some cubed potatoes and summer squash. The flavor was mild, but still very tasty. I think next time I will add more cayenne.  -  04 Sep 2007  (Review from Allrecipes USA and Canada)

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