Name: Coconut Chickpea & Sweet Potato Curry
Prep time: 25 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 medium red onion, coarsely chopped; 1 jalapeño, sliced into rounds with seeds; 1 (2") piece ginger, peeled, coarsely chopped; 5 cloves garlic, smashed, peeled; 1/4 c. coconut oil; 1 tbsp. whole cumin seeds; Kosher salt; 1/4 c. tomato paste; 1 tbsp. curry powder; 2 tsp. garam masala; 2 tsp. ground coriander; 2 tsp. smoked paprika; 1/2 lb. plum or roma tomatoes, finely chopped; 1 lb. sweet potatoes, peeled, cut into 1/2" cubes; 1 (15-oz.) can chickpeas, drained, rinsed; 1 (13.5-oz.) can full-fat coconut milk; 2 tsp. dark brown sugar; 1/2 c. packed coarsely chopped fresh cilantro leaves and tender stems, plus whole leaves for serving; 2 tbsp. fresh lime juice; Cooked white rice, for serving

Step 1In a food processor, pulse onion, jalapeño, ginger, and garlic until finely chopped.

Step 2In a large Dutch oven or heavy pot over medium heat, heat oil. Add cumin seeds and cook, stirring, until toasted, about 1 minute. Stir in onion mixture and 1/2 teaspoon salt. Cook, stirring frequently, until onion mixture is softened and starting to brown, about 5 minutes.

Step 3Stir in tomato paste, curry powder, garam masala, coriander, and paprika and cook, stirring frequently, until tomato paste darkens, about 1 minute. Add tomatoes, 1 teaspoon salt, and 1/4 cup water and scrape any browned bits in bottom of pot. Cook, stirring, until tomatoes are broken down, 3 to 5 minutes.

Step 4Add potatoes, chickpeas, milk, sugar, and 1 cup water. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer, stirring halfway through, until potatoes are starting to soften, about 15 minutes. Uncover and continue to simmer until potatoes are softened and starting to fall apart and curry is thickened, 15 to 20 minutes.

Step 5Remove pot from heat and stir in chopped cilantro and lime juice; season with salt.

Step 6Divide rice among bowls. Spoon curry over. Top with whole cilantro leaves.