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Sweet Potato and Chickpea Curry

A warm and comforting dish combining sweet potatoes and chickpeas in a creamy coconut milk sauce with aromatic spices, perfect for a tasty vegetarian meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Indian, Plant-Based
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
Seasonings
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
Garnish
  • Fresh cilantro, for garnish

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
  2. Add minced garlic, curry powder, and cumin; cook for another minute until fragrant.
  3. Stir in sweet potatoes and chickpeas, then pour in coconut milk.
  4. Bring to a simmer, cover, and cook for about 20-25 minutes, or until sweet potatoes are tender.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro.

Notes

Cut sweet potatoes into evenly sized cubes to ensure they cook at the same rate. If you like your curry spicier, add a pinch of red pepper flakes or a chopped chili pepper. Substitute spinach or kale for added greens, stir them in during the last few minutes of cooking.