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Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry
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Indulge in the comforting flavors of this Sweet Potato and Chickpea Curry, a delightful vegan dish inspired by Indian cuisine. The harmonious blend of tender sweet potatoes and protein-rich chickpeas creates a satisfying meal that’s both nutritious and hearty. Enveloped in a creamy coconut milk sauce, infused with fragrant spices like curry powder and cumin, this curry is perfect for cozy dinners or as a make-ahead meal. Whether served over fluffy rice, with warm naan, or enjoyed on its own, this dish promises to impress your family and friends alike.

Ingredients

Scale
  • 2 large sweet potatoes (peeled and cubed)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion (finely chopped)
  • 3 cloves of 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

  1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
  2. Stir in minced garlic and grated ginger; cook for an additional minute until fragrant.
  3. Add curry powder, turmeric, and cumin; toast the spices for about 30 seconds.
  4. Incorporate cubed sweet potatoes and chickpeas, mixing well to coat them with the spices.
  5. Pour in coconut milk and just enough water to cover vegetables; bring to a boil.
  6. Reduce heat to simmer for 15-20 minutes or until sweet potatoes are tender.
  7. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

Nutrition

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