Sweet Potato and Chickpea Curry
This Sweet Potato and Chickpea Curry is a warm and comforting dish packed with flavors and nutrients. The creamy coconut milk blends beautifully with the spices and provides a hearty meal that is perfect for any occasion.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 cutting board
- 1 set measuring cups and spoons
- 1 can opener
Ingredients
- 2 medium sweet potatoes, peeled and diced About 500 grams.
- 1 can chickpeas, drained and rinsed 400 grams.
- 1 can coconut milk 400 ml.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 1 cup vegetable broth About 240 ml.
- salt and pepper To taste.
- fresh cilantro for garnish Optional.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the curry powder, turmeric, and cumin to the pot, stirring well to coat the onions and cook for another minute.
- Incorporate the diced sweet potatoes and drained chickpeas, mixing them with the spices.
- Pour in the coconut milk and vegetable broth. Stir to combine all the ingredients.
- Bring the mixture to a gentle simmer. Cover the pot and let it cook for about 20 minutes, or until the sweet potatoes are tender, stirring occasionally.
- Season with salt and pepper according to your taste.
- Once cooked, remove from heat and let it rest for a few minutes. Serve warm, garnished with fresh cilantro if desired.
Notes
Serve this curry over rice or with naan bread for a complete meal.
You can also add vegetables like spinach or bell peppers for more nutrition.
This dish can be stored in the refrigerator for up to 3 days, making it great for meal prep.