Sweet Potato and Chickpea Curry
A warm, creamy vegetarian curry with sweet potatoes and chickpeas, cooked in coconut milk and spices, perfect for weeknights or entertaining guests.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and cubed Cut into even cubes for even cooking
- 1 can chickpeas, drained and rinsed Canned chickpeas are convenient
- 1 can coconut milk Use full-fat for a richer sauce
- 1 onion, chopped Chop finely for even cooking
- 2 cloves garlic, minced Adds aromatic flavor
- 1 tablespoon ginger, grated Fresh ginger enhances flavor
- 2 tablespoons curry powder Adjust according to taste
- 1 teaspoon turmeric For color and health benefits
- Salt and pepper to taste Season to your preference
- Fresh cilantro for garnish Adds freshness when serving
- Cooking oil For sautéing the onion
Instructions
Cooking
- Heat a large pot over medium heat and add cooking oil.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Sprinkle in the curry powder and turmeric, stirring to combine.
- Add the cubed sweet potatoes and chickpeas, mixing well.
- Pour in the coconut milk and bring to a simmer.
- Cover and cook for about 20-25 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro.
Notes
Cool the curry to room temperature before storing. Store in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove on low heat.
