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Sweet Potato and Chickpea Curry Recipe

Sweet Potato and Chickpea Curry Recipe

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5 from 18 reviews

A hearty and flavorful Sweet Potato and Chickpea Curry that combines creamy coconut milk with warming spices for a wholesome, vegan-friendly meal perfect for any day of the week.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 2 large sweet potatoes (peeled and cubed)
  • 1 onion (finely chopped)
  • 3 cloves of garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • Fresh cilantro for garnish

Spices and Seasonings

  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • Salt and pepper to taste

Other Ingredients

  • 1 can (15 oz) chickpeas (drained and rinsed)
  • 1 can (14 oz) coconut milk
  • 2 tbsp vegetable oil
  • Water (enough to cover vegetables)

Instructions

  1. Sauté the Onions: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until they become translucent, which should take about 5 minutes.
  2. Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for an additional minute until fragrant, enhancing the base flavors of the curry.
  3. Toast the Spices: Mix in the curry powder, turmeric, and cumin. Cook the spices with the onion mixture for about 30 seconds to release their full aromatic flavors.
  4. Add Sweet Potatoes and Chickpeas: Incorporate the cubed sweet potatoes and rinsed chickpeas into the pot. Stir well to coat the vegetables evenly with the toasted spices.
  5. Simmer the Curry: Pour in the coconut milk and add enough water to just cover the sweet potatoes and chickpeas. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes, or until the sweet potatoes are tender.
  6. Season and Garnish: Season the curry with salt and pepper to taste. Before serving, garnish with freshly chopped cilantro for a burst of fresh flavor and color.

Notes

  • You can adjust the thickness of the curry by adding more or less water based on your preference.
  • For extra heat, add a chopped chili or a pinch of cayenne pepper with the spices.
  • This curry pairs wonderfully with basmati rice or warm naan bread.
  • To make this dish gluten-free, ensure the curry powder used does not contain any gluten additives.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Indian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 280 kcal
  • Sugar: 7 g
  • Sodium: 300 mg
  • Fat: 14 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 7 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Find it online: https://yourdailycook.com/sweet-potato-and-chickpea-curry-recipe/