Description
A hearty and flavorful Sweet Potato and Chickpea Curry that combines tender sweet potatoes and protein-packed chickpeas simmered in a rich coconut milk and aromatic spices. This easy, vegan-friendly curry is perfect for a wholesome weeknight dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 2 large sweet potatoes (peeled and cubed)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion (finely chopped)
- 3 cloves of garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 can (14 oz) coconut milk
Spices & Seasoning
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
Others
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion becomes translucent, approximately 5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute or until their aroma is released and they become fragrant.
- Toast Spices: Mix in the curry powder, turmeric, and cumin. Toast the spices by stirring continuously for about 30 seconds to enhance their flavors.
- Add Vegetables and Chickpeas: Add the cubed sweet potatoes and rinsed chickpeas to the pot, stirring thoroughly so they are well coated with the toasted spices.
- Simmer the Curry: Pour in the coconut milk and add enough water to just cover the vegetables. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Season: Add salt and pepper to taste, stirring to combine.
- Garnish and Serve: Remove the pot from heat and garnish the curry with fresh cilantro before serving warm.
Notes
- You can adjust the thickness of the curry by varying the amount of water added.
- Serve the curry over steamed rice or with warm naan bread for a complete meal.
- For extra heat, add a pinch of cayenne pepper or fresh chopped chili when toasting the spices.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
