Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry

from betterhomebase.com
40 min
4 servings

This Sweet Potato and Chickpea Curry is a delightful, Indian-inspired vegan dish that's perfect for a cozy dinner or meal prep.The curry combines the sweetness of sweet potatoes with the heartiness of chickpeas, all enveloped in a creamy, spiced coconut milk sauce.

Ingredients

  • 2 large sweet potatoes (peeled and cubed)
  • 1 can (15 oz of chickpeas, drained and rinsed)
  • 1 onion (finely chopped)
  • 3 cloves of garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 1 can (14 oz of 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

Directions

  1. 1

    Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.

  2. 2

    Add the minced garlic and grated ginger, cooking for another minute until fragrant.

  3. 3

    Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors.

  4. 4

    Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.

  5. 5

    Pour in the coconut milk and add enough water to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.

  6. 6

    Season with salt and pepper to taste.

  7. 7

    Garnish with fresh cilantro before serving.