Description
This hearty and flavorful Sweet Potato and Chickpea Curry is the perfect balance of spice and creaminess. Packed with tender sweet potatoes, protein-rich chickpeas, and aromatic spices, this vegan-friendly dish makes a wholesome meal that’s easy to prepare. Serve it over fluffy rice or with warm naan bread for a satisfying dinner.
Ingredients
Scale
For the Curry:
- 1 tbsp coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional, for heat)
- 2 medium sweet potatoes, peeled and cubed
- 1 (14 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can coconut milk
- 1 cup vegetable broth or water
- Salt and black pepper, to taste
Optional Garnishes:
- Fresh cilantro leaves
- Lime wedges
- Cooked rice or naan bread for serving
Instructions
- Sauté the Aromatics:
- Heat the oil in a large pot over medium heat.
- Add the chopped onion and sauté for 4–5 minutes, or until softened.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the Spices:
- Sprinkle in the curry powder, cumin, turmeric, and cayenne pepper (if using).
- Stir well to coat the onions in the spices, cooking for 1–2 minutes to release their aromas.
- Cook the Sweet Potatoes:
- Add the sweet potato cubes, chickpeas, diced tomatoes, coconut milk, and vegetable broth to the pot.
- Stir everything together and bring the mixture to a gentle simmer.
- Simmer:
- Cover and simmer for 20–25 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
- Season with salt and black pepper to taste.
- Serve:
- Spoon the curry into bowls over rice or alongside naan bread.
- Garnish with fresh cilantro and a squeeze of lime juice for added flavor.
Notes
- Adjust the spice level by increasing or reducing the cayenne pepper.
- For extra vegetables, consider adding spinach or peas in the last 5 minutes of cooking.
- Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course