Sweet Potato and Chickpea Curry

I used 4 c home-cooked chickpeas and used the cooking liquid instead of vegetable broth. I also substituted lime juice for the tamarind, with no added sugar. Since I didn't have to dissolve tamarind in the stock, I used only about 1 c of broth plus one can of coconut milk to cook the sweet potatoes. Use additional broth to adjust consistency to taste: I wanted a fairly thick, creamy sauce.

A good "clean-out-the-fridge" recipe. I added quartered mushrooms, spinach and cherry tomatoes.

If you're close to 2lbs on sweet potatoes it's okay. You're gonna need more than 2 1/4 cups of broth because the potatoes are a lot. Also you don't need 4 cans of chickpeas, 2 are enough. The tamarind doesn't really come thru but this is delicious. You could serve it on rice but you don't really need to.

Also the potatoes take a lot longer than 25 minutes. It's a good meal to prepare for the next day.

The potatoes took longer than 25 minutes but don't overcook them or they'll get mushy. Agree two cans of chickpeas would be fine. Really delicious though!

Didn't have tamarind. Nigella Lawson suggests equal amounts of lime juice and light brown sugar as a substitute. I followed the recipe as written and in my opinion it cannot be improved

Loved this recipe....did a little less than 2 pounds of potatoes, only two cups of chickpeas, added three big handfuls of cut-up spinach for color, only 2 cups of broth so it was thick....served over rice....plates were licked clean by all! Super yummy!

tamarind paste sub = lime juice + brown sugar serve suggestion: w/ herbed millet + mushroom ragout as in OG article

Also used butternut squash instead of sweet potato. To control the heat given the variability in hot peppers, don't add the pepper to the food processor with the onions. Chop the pepper finely and add it gradually to the pan when you sauté the onion mixture to obtain the right amount of heat for you.

This stew was delicious! A few adjustments: I also only used 2 cans chickpeas, only one cup of broth and one can coconut milk. Not having a Thai chile, I used about a half of a jalapeño without seeds. I kept the rest of the spices the same. I subbed a tablespoon of pomegranate molasses for the tamarind. I did not use a food processor, I hand-grated fresh ginger and turmeric and added more garlic, as well. Added some Swiss chard I had in the freezer at the end, squeezing out excess liquid first.

Excellent. I also modified it slightly. I cooked it in a large pan, which ended up being very full when I put all the liquid in. So I cooked it uncovered until the potatoes were done, which made the liquid incredibly thick, creamy and delicious.

Cauliflower rice is a great addition! Great recipe.

Four cans of chickpeas seems like an awful lot of chickpeas for 6-8 servings. There are only two of us, so I used just one can, and two large sweet potatoes but stupidly did not reduce the amount of other ingredients. I ended up with a curry that is too liquidy, and WAY too spicy for my taste. But I will try it again and divide the ingredients more exactly.

This is delicious. I would rate it as "warm" rather than "hot" on my personal spiciness scale. I made it as written, and while it does sound like a lot of chickpeas, in the end it seems right. The amount of liquid is correct to yield sauce rather than soup. The timing to cook the sweet potatoes, assuming you have cut them into approximately 1 inch cubes, is correct. I like the taste of tamarind; next time I will use 2 tablespoons to get more of its fruity-sour flavor.

Doubled up on some of the dry spices and let then bloom. Added a massive bunch of spinach towards the end. Easy, tasty and - as Nigella writes - a very comforting dish for a cold Swedish evening!

Really good and adaptable recipe. I added too much coconut milk so compensated by adding half the amount of broth and it worked out fine, although a bit rich. The tamarind is an excellent addition but as another reviewer said, lime juice would make an approximate substitution.