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Sweet Potato and Chickpea Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 54 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Description

A flavorful and hearty Sweet Potato and Chickpea Curry, perfect for a comforting vegetarian meal. This easy-to-make curry combines tender sweet potatoes, protein-rich chickpeas, and aromatic spices simmered in creamy coconut milk. It’s a wholesome dish that brings warmth and vibrant flavors, ideal for lunch or dinner.

Ingredients

Vegetables and Legumes

  • 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

Spices and Seasonings

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

Liquids and Oils

  • 1 can (14 oz) coconut milk
  • 2 tbsp vegetable oil
  • Water, as needed (to cover vegetables)

Garnish

  • Fresh cilantro, chopped

Instructions

  1. Prepare the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onion becomes translucent and soft.
  2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for about 1 minute, allowing the mixture to become fragrant but not browned.
  3. Toast the Spices: Sprinkle in the curry powder, turmeric, and cumin. Stir continuously and toast the spices for about 30 seconds to release their aromas and flavors.
  4. Add Main Ingredients: Add the cubed sweet potatoes and the drained chickpeas into the pot. Stir well so the sweet potatoes and chickpeas are evenly coated with the spice mixture.
  5. Add Liquids & Simmer: Pour in the can of coconut milk and add enough water to just cover the vegetables. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15-20 minutes or until the sweet potatoes are tender but not falling apart.
  6. Season & Finish: Season the curry with salt and pepper to taste. Stir the curry and allow it to cook for another minute so all the flavors incorporate well.
  7. Garnish & Serve: Remove the pot from heat, garnish the curry with freshly chopped cilantro. Serve hot alongside rice or naan bread for a complete meal.

Notes

  • You can adjust the curry powder and spices to suit your taste preference for more heat or milder flavor.
  • If you prefer a thicker curry, reduce the amount of water added or simmer uncovered to allow the sauce to thicken.
  • For a gluten-free meal, serve with rice or gluten-free bread instead of naan.
  • This curry can be reheated and tastes great the next day as the flavors develop further.

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