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Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry
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Indulge in the creamy and flavorful Sweet Potato and Chickpea Curry, a delightful Indian-inspired vegan dish perfect for cozy dinners or meal prep. This hearty recipe marries the natural sweetness of sweet potatoes with the protein-packed goodness of chickpeas, all enveloped in a rich coconut milk sauce. With its vibrant colors and aromatic spices, this curry not only satisfies your taste buds but also fills your kitchen with enticing aromas. Quick to prepare and entirely customizable, it’s an ideal choice for busy weeknights or gatherings with friends.

Ingredients

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  • 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 vegetable oil in a large pot over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
  2. Add minced garlic and grated ginger; cook for another minute until fragrant.
  3. Stir in curry powder, turmeric, and cumin; toast for about 30 seconds.
  4. Add cubed sweet potatoes and chickpeas; stir well to coat with spices.
  5. Pour in coconut milk and enough water to cover vegetables; bring to a boil then reduce heat. Simmer for 15–20 minutes or until sweet potatoes are tender.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh cilantro before serving warm.

Nutrition

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