Curried Sweet Potatoes and Chickpeas
- 1 + 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks
- sea or kosher salt
- 1 large yellow onion, thinly sliced
- olive oil, for sauteing
- 3 tablespoons unsalted butter or additional olive oil
- 1 tablespoon curry powder
- 1/4 teaspoon cayenne pepper
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro, plus leaves for topping
- 1 tablespoon lime juice, fresh squeezed
- 1 jalapeno pepper, thinly sliced (remove seeds for less heat), optional
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 1 + 1/2 pounds sweet potatoes (3 peeled and cut into 4-inch chunks)
- Chickpeas (1 (15-ounce) can)
- Cilantro, fresh (1/4 cup)
- Jalapeno pepper (1)
- Yellow onion, large (1)
- Cooking & Baking
- Butter or additional olive oil, unsalted (3 tablespoons)
- Cayenne pepper (1/4 teaspoon)
- Curry powder (1 tablespoon)
- Olive oil (1)
- Sea or kosher salt (1)
- Drinks
- Lime juice, fresh squeezed (1 tablespoon)
- Dairy
- Greek yogurt, plain (1/2 cup)
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Recipe Stats
Published November 19, 2011 (1 year ago).
57 people saved this recipe.
