Description
A flavorful and hearty Sweet Potato and Chickpea Curry that combines tender sweet potatoes, protein-rich chickpeas, and aromatic spices simmered in creamy coconut milk. This easy-to-make vegetarian curry is perfect for a nutritious weeknight dinner and pairs beautifully with rice or naan.
Ingredients
Scale
Vegetables & Legumes
- 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)
- Fresh cilantro for garnish
Spices & Seasonings
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
Liquids & Oils
- 1 can (14 oz) coconut milk
- 2 tbsp vegetable oil
Instructions
- Heat the oil and sauté onion: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes, stirring occasionally to prevent burning.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger. Cook for another minute until fragrant, making sure the garlic does not brown.
- Toast the spices: Add curry powder, turmeric, and cumin to the pot. Stir and toast the spices for about 30 seconds to release their aromatic flavors.
- Add sweet potatoes and chickpeas: Add the peeled and cubed sweet potatoes along with the drained chickpeas. Stir well to evenly coat them with the toasted spices.
- Add coconut milk and simmer: Pour in the coconut milk, then add enough water to just cover the vegetables and chickpeas. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Season and finish: Taste and season the curry with salt and pepper as desired. Give everything a good stir to combine the flavors.
- Garnish and serve: Remove from heat, garnish with fresh cilantro leaves, and serve hot with rice, naan, or your preferred side.
Notes
- For a spicier curry, add a chopped chili pepper or a pinch of cayenne when adding the spices.
- You can substitute chickpeas with lentils or other beans based on preference.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
- This curry can be made gluten-free by ensuring the curry powder does not contain gluten-containing additives.
- For a richer flavor, roast the sweet potatoes briefly before adding them to the curry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
