Sweet Potato and Chickpea Curry
A nourishing and comforting dish that combines the sweetness of roasted sweet potatoes with protein-rich chickpeas, simmered in creamy coconut milk and warming spices.
Ingredients
For the Base
- 2 medium sweet potatoes, peeled and cubed You can use orange, purple, or white sweet potatoes based on availability.
- 1 can chickpeas, drained and rinsed Any canned legume can work; chickpeas offer great texture.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
For the Sauce
- 1 can coconut milk For lower-fat option, consider light coconut milk or almond milk.
- 2 tablespoons curry powder Adjust amount according to taste.
- 1 teaspoon cumin Feel free to add spices like turmeric or coriander for more depth.
- Salt and pepper to taste
To Serve
- Fresh cilantro for garnish
- Oil for cooking
Instructions
Preparation
- In a large pot, heat oil over medium heat. Add the chopped onion, minced garlic, and grated ginger; sauté until the onion is translucent.
- Stir in the curry powder and cumin, cooking for another minute until fragrant.
- Add the cubed sweet potatoes and chickpeas to the pot, mixing well to coat with the spices.
- Pour in the coconut milk and bring to a simmer. Cover and cook for about 20 minutes, or until sweet potatoes are tender.
- Season with salt and pepper to taste before serving hot, garnished with fresh cilantro.
Notes
The curry tastes even better the next day, so it's great for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. This dish can also be frozen for up to 3 months.