Sweet Potato, Apricot, and Chickpea Korma

The Sweet Potato, Apricot, and Chickpea Korma is a feast for the senses. The sweet aroma of the spices that envelop the dish suggests the complexity of flavours to come, while the first bite reveals a melody of sweet, savory, and creamy tastes. The tender pieces of sweet potato are accentuated by the tangy and moist apricots, while the chickpeas provide a nutty and slightly crunchy texture. The mild spiciness of the dish adds an exciting kick and balances the sweetness of the ingredients. Each spoonful is a celebration of flavours that nourishes the taste buds and warms the soul.

The Sweet Potato, Apricot, and Chickpea Korma is a feast for the senses. The sweet aroma of the spices that envelop the dish suggests the complexity of flavours to come, while the first bite reveals a melody of sweet, savory, and creamy tastes. The tender pieces of sweet potato are accentuated by the tangy and moist apricots, while the chickpeas provide a nutty and slightly crunchy texture. The mild spiciness of the dish adds an exciting kick and balances the sweetness of the ingredients. Each spoonful is a celebration of flavours that nourishes the taste buds and warms the soul.

What You Need:

• 2 medium sweet potatoes, peeled and diced into bite-sized pieces
• 1 can of chickpeas, drained and rinsed
• 1 can of diced tomatoes
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tsp fresh ginger, grated
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp cinnamon
• 1/2 cup of dried apricots, chopped
• 1 can of coconut milk
• 1/2 cup of water or vegetable stock
• Salt and pepper to taste
• Fresh coriander for garnish

Lets Get Cooking:

1. Heat the olive oil in a large saucepan over medium heat. Add the onions, garlic, and ginger and cook until softened for about 5 minutes.
2. Add the sweet potatoes to the pan and cook for an additional 5-7 minutes.
3. Add the garam masala, turmeric, cumin, ground coriander, smoked paprika and cinnamon to the pan and stir for a minute or two until fragrant.
4. Pour in the canned tomatoes, chopped apricots, drained chickpeas, and the coconut milk.
5. Add 1/2 cup of water or vegetable stock and bring the mixture to a simmer.
6. Cover and let the mixture cook for about 15-20 minutes, until the sweet potatoes are soft and fully cooked.
7. Uncover the pan and let the mixture cook for an additional 5 minutes to thicken the sauce.
8. Taste and adjust the seasoning with salt and pepper.
9. Garnish with fresh corinader and serve with steamed basmati rice or naan bread.

Substitutions:

• For a vegan version, use vegetable broth instead of water and make sure to check that the canned tomatoes do not contain any animal products.
• Dried apricots can be substituted with dried cranberries or raisins.
• For a gluten-free version, serve with gluten-free rice or bread.
• To make it spicy, add 1/2 teaspoon of cayenne pepper or red pepper flakes.

Give it a shot and let me know how you get on in the comments below.