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Sweet Potato and Chickpea Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 21 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Description

A flavorful and hearty Sweet Potato and Chickpea Curry that combines tender sweet potatoes, protein-packed chickpeas, and aromatic spices simmered in creamy coconut milk. This comforting dish is perfect for a wholesome vegan meal that’s easy to prepare and full of vibrant flavors.

Ingredients

Vegetables

  • 2 large sweet potatoes, peeled and cubed
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

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
  • Fresh cilantro, for garnish

Instructions

  1. Heat the oil and sauté onion: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent and softened, about 5 minutes.
  2. Cook garlic and ginger: Add the minced garlic and grated ginger to the pot, cooking for an additional minute until fragrant to enhance the base flavors.
  3. Toast the spices: Stir in the curry powder, turmeric, and cumin. Cook the spices for about 30 seconds, stirring constantly, to release their rich aromas and deepen the flavor.
  4. Add sweet potatoes and chickpeas: Add the cubed sweet potatoes and drained chickpeas to the pot, stirring well to coat everything evenly with the toasted spices.
  5. Simmer in coconut milk: Pour in the coconut milk and add enough water to just cover the vegetables. Bring the mixture to a boil, then reduce heat and let it simmer gently for 15 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
  6. Season and finish: Season the curry with salt and pepper to taste, ensuring the flavors are balanced. Stir well.
  7. Garnish and serve: Remove from heat and garnish with fresh chopped cilantro. Serve hot, ideally with rice or flatbread.

Notes

  • For a spicier curry, add chopped chili or a pinch of cayenne pepper along with the spices.
  • You can substitute chickpeas with other legumes such as lentils or white beans if preferred.
  • Use light coconut milk for a lower fat version.
  • This dish stores well in the refrigerator for up to 3 days and freezes beautifully.
  • Pair it with steamed rice, naan, or quinoa for a complete meal.

Find it online: https://slsrecipes.com/sweet-potato-and-chickpea-curry-recipe-2/