Description
This Sweet Potato and Chickpea Curry is a hearty and flavorful dish that’s perfect for weeknight dinners or meal prep. Packed with tender sweet potatoes, protein-rich chickpeas, and a creamy coconut curry sauce, this vegan-friendly recipe is both satisfying and wholesome. It’s simple to make, using pantry staples and fresh vegetables for a vibrant, nourishing meal
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and ginger, sautéing until fragrant.
- Stir in curry powder, cumin, paprika, and turmeric. Cook for 1 minute to release the spices’ aroma.
- Add sweet potatoes and chickpeas to the pot, stirring to coat them in the spices.
- Pour in coconut milk and vegetable broth. Season with salt and pepper.
- Bring to a simmer, cover, and cook for 20–25 minutes, or until sweet potatoes are tender.
- Taste and adjust seasoning as needed.
- Garnish with fresh cilantro and serve over rice or with naan bread.
Notes
- For added heat, include 1–2 chopped chili peppers.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Swap chickpeas for lentils for a variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner