- Nutrient-Rich: Packed with vitamins A and C from sweet potatoes and plant-based protein and fiber from chickpeas, this curry supports overall health.
- Flavorful and Aromatic: A blend of curry powder, turmeric, and cumin provides a warm, aromatic flavor profile that’s both mild and inviting.
- Easy to Prepare: With straightforward ingredients and simple steps, this recipe is accessible even for novice cooks.
- Versatile: Easily adaptable to suit various dietary preferences and spice levels.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger; cook for an additional minute until fragrant.
- Toast Spices: Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors.
- Add Main Ingredients: Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spice mixture.
- Simmer: Pour in the coconut milk and add enough water to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Season and Serve: Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Increase Heat: Add a diced jalapeño or a teaspoon of red pepper flakes for extra spiciness.
- Additional Vegetables: Incorporate spinach, bell peppers, or cauliflower for added nutrition and texture.
- Alternative Proteins: Include firm tofu cubes or substitute chickpeas with lentils for a different protein source.
- Creamier Texture: Stir in a dollop of coconut yogurt just before serving to enhance creaminess.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: For longer storage, freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the curry in a pot over low heat, stirring occasionally. Add a splash of water if needed to adjust the consistency.
FAQs
How can I make this curry spicier?
To increase the heat, add a diced jalapeño or red chili pepper during the sautéing of aromatics, or incorporate red pepper flakes or cayenne pepper with the spices.
Can I use light coconut milk instead of full-fat?
Yes, light coconut milk can be used for a lower-fat option; however, the curry will be less creamy.
Is it possible to prepare this curry in advance?
Absolutely! This curry can be made ahead and stored in the refrigerator for up to 3 days. The flavors often deepen over time, enhancing the taste.
What can I serve alongside this curry?
Serve the curry over basmati rice or with warm naan bread. For a low-carb option, consider cauliflower rice.
How can I thicken the curry if it’s too thin?
Simmer the curry uncovered to reduce the liquid, or mash some of the sweet potatoes and chickpeas to naturally thicken the sauce.
Can I add greens to this curry?
Yes, adding spinach or kale during the last few minutes of cooking introduces additional nutrients and color.
Is this recipe gluten-free?
Yes, all the ingredients used are naturally gluten-free. Ensure that the curry powder and other spices are certified gluten-free if you have sensitivities.
Can I substitute the sweet potatoes with another vegetable?
While sweet potatoes provide a unique flavor and nutritional profile, you can substitute them with butternut squash or regular potatoes if preferred.
How do I adjust the consistency of the curry?
For a thicker curry, reduce the amount of added water or let it simmer longer to evaporate excess liquid. For a thinner consistency, add more water or broth.
What type of curry powder works best for this recipe?
A mild to medium curry powder is suitable, but you can choose based on your heat preference. Ensure it aligns with your dietary requirements, especially for vegan or gluten-free needs.
Conclusion
This Sweet Potato and Chickpea Curry is a flavorful, nutritious, and versatile dish that’s sure to become a staple in your meal rotation. Its combination of wholesome ingredients and aromatic spices offers a satisfying meal that’s both comforting and healthful.
Sweet Potato and Chickpea Curry
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Sweet Potato and Chickpea Curry is a delicious, vegan-friendly dish bursting with warm spices, creamy coconut, and nutritious ingredients. Perfect for weeknight dinners, it’s easy to prepare, naturally gluten-free, and endlessly versatile.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry powder, turmeric, and cumin, and toast for 30 seconds.
- Add sweet potatoes and chickpeas, stirring to coat with spices.
- Pour in coconut milk and enough water to cover vegetables. Bring to a boil, then simmer for 15-20 minutes until sweet potatoes are tender.
- Season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
- For added heat, include a diced jalapeño or red pepper flakes.
- Spinach or kale can be added for more greens.
- To thicken the curry, mash some of the sweet potatoes or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian-inspired
