Sweet Potato and Chickpea Curry
The best sweet potato and chickpea curry for a creamy, comforting, and healthy meal. This easy curry recipe is packed with rich flavor and perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Ingredients
2 large sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) 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
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Add the curry powder, turmeric, and cumin. Stir and toast the spices for about 30 seconds.
Add the cubed sweet potatoes and chickpeas, stirring well to coat them in the spices.
Pour in the coconut milk and add enough water to just cover the vegetables. Bring to a boil.
Reduce the heat and simmer for 15 to 20 minutes, or until the sweet potatoes are tender.
Season with salt and pepper to taste.
Garnish with fresh cilantro and serve warm.
Notes
For extra heat, add a pinch of red pepper flakes or chopped chili.
Serve with steamed rice, naan, or quinoa for a complete meal.
Leftovers store well in the fridge for up to 4 days.
This curry thickens as it sits, so add a splash of water when reheating if needed.
Find it online: https://allrecipesmade.com/sweet-potato-and-chickpea-curry/
