Description
This Sweet Potato and Chickpea Curry is a comforting and flavorful vegetarian dish that combines tender sweet potatoes and protein-rich chickpeas in a creamy coconut curry sauce. Infused with warming spices like curry powder, turmeric, and cumin, this easy-to-make curry simmers to perfection in under 40 minutes. Ideal for a wholesome weeknight dinner, it’s garnished with fresh cilantro and pairs beautifully with rice or naan.
Ingredients
Scale
Vegetables & 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 & Seasonings
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper, to taste
Liquids & Oils
- 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. Cook for an additional minute until fragrant, being careful not to burn the garlic.
- Toast the Spices: Sprinkle the curry powder, turmeric, and cumin into the pot. Stir constantly and toast the spices for about 30 seconds to allow them to release their full aroma and flavor.
- Add Main Ingredients: Add the peeled and cubed sweet potatoes along with the drained chickpeas into the pot. Stir well so that the sweet potatoes and chickpeas are evenly coated with the spiced onion mixture.
- 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 simmer gently for 15-20 minutes until the sweet potatoes are tender but not mushy.
- Season & Finish: Season the curry with salt and freshly ground black pepper to taste. Stir the curry and cook for an additional minute to let all the flavors blend together.
- Garnish & Serve: Remove the pot from the heat. Garnish the curry with freshly chopped cilantro and serve hot. This curry pairs wonderfully with steamed rice or warm naan bread.
Notes
- You can adjust the consistency of the curry by adding more water if you prefer a thinner sauce.
- For added heat, consider adding chopped fresh chili or a pinch of cayenne pepper during the spice toasting step.
- This curry keeps well in the refrigerator for up to 3 days and tastes great the next day as flavors deepen.
- For a gluten-free meal, serve with gluten-free grains or bread.
