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
