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Sweet Potato and Chickpea Curry

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Indulge in the comforting warmth of Sweet Potato and Chickpea Curry, a delightful vegan dish that’s perfect for any occasion. This Indian-inspired recipe features tender sweet potatoes and hearty chickpeas enveloped in a rich coconut milk sauce. With a blend of aromatic spices like curry powder, turmeric, and cumin, this dish bursts with flavor in every bite. Whether you’re preparing a cozy dinner, meal prepping for the week, or hosting friends, this nutritious curry will impress everyone at your table.

Ingredients

Scale
  • 2 large sweet potatoes (peeled and cubed)
  • 1 can (15 oz) chickpeas (drained and rinsed)
  • 1 onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger; cook for an additional minute until fragrant.
  3. Add the curry powder, turmeric, and cumin; toast for about 30 seconds to release their aromas.
  4. Incorporate the cubed sweet potatoes and chickpeas into the pot, stirring to coat them with the spice mixture.
  5. Pour in the coconut milk and add enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes until sweet potatoes are tender.
  6. Season with salt and pepper to taste before serving.
  7. Garnish with fresh cilantro before enjoying.

Nutrition

Find it online: https://nobakecravings.com/sweet-potato-and-chickpea-curry/