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Sweet Potato and Chickpea Curry

A flavorful and hearty dish featuring sweet potatoes and chickpeas in a creamy coconut milk curry, perfect for family gatherings and chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 can (14 oz) coconut milk
Spices
  • 2 tbsp curry powder
  • 1 tsp cumin
  • Salt and pepper to taste
Garnish
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Start by peeling and dicing the sweet potatoes. Dice the onion, and mince the garlic and ginger.
Cooking
  1. In a large pot or skillet, heat a drizzle of oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  2. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Sprinkle the curry powder and cumin into the pot, stirring well to toast the spices for about a minute.
  4. Toss in the diced sweet potatoes and chickpeas, mixing to coat with the spices.
  5. Carefully add the coconut milk to the pot, season with salt and pepper, and bring the mixture to a gentle simmer.
  6. Cover the pot and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
  7. Garnish your curry with fresh cilantro, serve hot, and enjoy.

Notes

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to three months. Reheat on the stove over low heat, adding a splash of coconut milk if too thick.