Yam and Chickpea Curry


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Serves A ton | Prep Time | Cook Time

Why I Love This Recipe

Adapted from The Best Casserole Cookbook Ever


Ingredients You'll Need

2 medium red onions, coarsely chopped
1 clove garlic, minced
1 small hot pepper, such as jalapeno, seeded and minced
1 piece of fresh ginger, 2 1/2 to 3 inches long, peeled and cut into chunks
3 Tbs canola oil
1/2 tsp red pepper flakes
1/2 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp ground tumeric
3 cardamom pods, crushed
1 tsp salt
3 medium orange-fleshed yams or sweet potatoes (2 pounds total), peeled and cut into 1-inch cubes
1 can (14 oz) unsweetened coconut milk
1 can (14 oz) vegetable broth
4 cups cooked chickpeas, canned or freshly cooked, drained (about 3 cans)
2 Tbs chopped fresh cilantro (optional)
Couscous or quinoa for serving
Steamed broccoli for serving


Directions

1. Preheat the oven to 350 deg F. coat a deep 2 1/2-qt casserole with cooking spray


2. Combine the onions, garlic, hot pepper, and ginger in a food processor with the steel blade in place. Pulse until all ingredients are finely chopped.


3. Pour the oil into a large saute pan over medium-low heat. Add the chopped onion mixture and saute until softened, about 5 minutes. Add the red pepper flakes, ginger, coriander, cumin, tumeric, cardamom pods, and salt, and stir to blend well. Add the yams and stir in the coconut milk, broth, and chickpeas. Transfer to the casserole.


4. Cover and bake for 45 minutes, or until the yams are soft. Top with the cilantro and serve over couscous (or quinoa) with steamed broccoli on the side.


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