Description
A comforting and flavorful Sweet Potato and Chickpea Curry made with aromatic spices, coconut milk, and fresh cilantro. This hearty vegetarian dish is perfect for a wholesome weeknight dinner, combining tender sweet potatoes and protein-rich chickpeas in a creamy, spiced sauce.
Ingredients
Scale
Main 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
Spices and Flavorings
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper, to taste
Liquids and Fats
- 1 can (14 oz) coconut milk
- 2 tbsp vegetable oil
- Water, as needed (to cover vegetables)
Garnish
- Fresh cilantro, chopped
Instructions
- 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.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for another minute until the mixture is fragrant and aromatic.
- Toast the Spices: Sprinkle the curry powder, turmeric, and cumin into the pot. Stir well and toast the spices for about 30 seconds to allow them to fully bloom and release their flavors.
- Add Main Ingredients: Add the cubed sweet potatoes and drained chickpeas to the pot. Stir thoroughly to coat them evenly with the spiced onion mixture.
- Add Liquids & Simmer: Pour in the coconut milk and add enough water to just cover the vegetables. Increase the heat to bring the mixture to a boil, then reduce it to a gentle simmer. Cook uncovered for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Season & Finish: Season the curry with salt and pepper to your preference. Stir well to combine and let the curry cook for another minute to meld the flavors together.
- Garnish & Serve: Remove the pot from heat. Garnish the curry with freshly chopped cilantro. Serve the hot curry alongside rice or naan bread for a complete meal.
Notes
- To add extra heat, include a chopped chili pepper or a pinch of cayenne while toasting the spices.
- This curry can easily be made vegan and gluten-free as is.
- Leftovers store well and often taste better the next day as flavors deepen. Refrigerate in an airtight container for up to 3 days.
- For a thicker curry, reduce the amount of added water or simmer uncovered for longer.
- Serve garnished with a dollop of yogurt or a squeeze of lime for added freshness and creaminess if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
