Sweet Potato and Chickpea Curry Recipe
This hearty sweet potato and chickpea curry is a flavorful vegan meal with creamy coconut milk and warming Indian spices. Perfect for cozy dinners or meal prep!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
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 tablespoon fresh ginger, grated
1 can (14 oz) coconut milk
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
Salt and pepper, to taste
2 tablespoons vegetable oil
Fresh cilantro, for garnish
Instructions
Sauté Aromatics:
In a large pot, heat oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add Garlic and Ginger:
Stir in the garlic and ginger, cooking for another minute until fragrant.
Toast Spices:
Add curry powder, turmeric, and cumin. Stir continuously for 30 seconds to toast the spices and bring out their aroma.
Add Vegetables and Chickpeas:
Add cubed sweet potatoes and chickpeas. Stir to coat evenly in the spices.
Add Liquid:
Pour in the coconut milk and just enough water to cover the veggies. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the sweet potatoes are fork-tender.
Season and Serve:
Season with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro.
Notes
Make it spicier: Add chili flakes or a chopped green chili if you prefer heat.
Meal prep-friendly: Tastes even better the next day and freezes well.
Serving suggestion: Delicious served over basmati rice or with warm naan.
Optional additions: Add spinach or peas for extra greens.
Find it online: https://allcookedup.com/sweet-potato-and-chickpea-curry-recipe/
