Sweet potato and chickpea curry

Table of contents

Sweet Potato and Chickpea Curry

This Sweet Potato and Chickpea Curry is a delightful blend of creamy coconut milk, aromatic spices, and hearty vegetables. It’s a comforting dish that’s both nutritious and satisfying, perfect for a cozy dinner. The sweetness of the potatoes complements the earthy chickpeas, creating a balanced and flavorful meal.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 cup vegetable broth
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread (for serving)

Instructions

Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
Mix in the curry powder, cumin, and turmeric, stirring to coat the onions.
Add the sweet potatoes, chickpeas, coconut milk, and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the sweet potatoes are tender.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.
Serve hot with cooked rice or naan bread.

Additional Notes

For a spicier curry, add a pinch of cayenne pepper or a chopped chili. You can substitute the sweet potatoes with butternut squash for a different flavor. This curry can be stored in the refrigerator for up to 3 days and reheats well.