Chickpea and Sweet Potato Korma

I (Amelia) was looking through my mom’s cookbook when I came across something titled “Sweet potato and cashew curry over coconut rice” and knew I had to make it. Problems: It called for tofu, and tofu lives at the grocery store. It called for chili paste with garlic, and alas, none of the obscure, neglected sauces in our fridge fit the description. Perhaps that, too, was at the grocery store. But you know what else is at the grocery store? COVID-19.

So, being the noble social distancer that I am, I used chickpeas instead. And it was all the better for it.

I made other changes, too, and by the end the korma came out pretty different and completely delicious. It put us all in such a good mood that we were chuckling about how dandy our family life is (not the usual dinner conversation).

Don’t be deterred by the vegetarian nature of the dish: this makes for a filling, flavorful, and satisfying meal. Don’t skimp on the garnishes, either! The salty cashews, creamy yogurt, and tangy squeeze of lime all take this dish to the top.

Chickpea and Sweet Potato Korma

Serves 8

Rice:

2 1/2 cups water
1 cup coconut milk
3/4 teaspoon kosher salt
1 1/2 cups uncooked brown rice, rinsed
1 tablespoon coconut manna (very optional - only use if you happen to have it on hand)

Korma:

2 tablespoons olive oil
1 large/medium onion, diced small
1 1-inch piece of ginger, minced
1 1/2 teaspoons coriander
1 1/2 teaspoons garam masala
1 teaspoon curry powder
1/4 teaspoon pepper flakes
3 garlic cloves, smashed, peeled, and minced
2 small or 1 large sweet potato, chopped into 1/2-1 inch cubes (about 4 heaping cups or 1 pound)
2 tablespoons tomato paste
3/4 teaspoon kosher salt
1 3/4 cups chickpeas, cooked (or use one 15-ounce can - home cooked will taste better, though)

To garnish:

Plain yogurt (coconut flavor if you’re going the dairy-free route)
Cilantro, washed and chopped
Cashews, toasted and chopped
1-2 limes (for their juice)

Rice

Bring the water, coconut milk, and salt to a boil in a medium saucepan over high heat. Add the rice and cook, uncovered, for five minutes at an aggressive simmer. Cover, reduce heat to low, and simmer for 40 minutes, or until liquid is absorbed. If using, stir in one teaspoon coconut manna.

Korma

While the rice is cooking, heat the olive oil in a large soup pot over medium heat. Add the onion and sauté for about 7 minutes, until soft and a little translucent. Add the sweet potato to the onion after 5 minutes and let the two sauté together for the remaining 2 minutes. Add the ginger, coriander, garam masala, curry powder, teaspoon pepper flakes, and garlic to the pot, stirring to coat everything in the spices. Cook for 1–2 minutes, stirring frequently, until fragrant. Stir in tomato paste and cook for 30 seconds more. Stir in chickpeas, 1 cup water, and 3/4 teaspoon kosher salt. Bring the whole thing to a boil, cover with a lid, reduce heat to low, and keep at a simmer for 20–30 minutes, or until the sweet potato is tender (a fork easily pierces through - soft like you’d want to bite into it). Take off the heat and test for seasonings. You may add more pepper flakes or salt. Once it's to your liking, scoop some of the coconut rice into a bowl, top with the chickpeas and sweet potatoes, and garnish with cilantro, yogurt, cashews, and a squeeze of lime.