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Sweet Potato and Chickpea Curry

A delightful and easy one-pan curry made with sweet potatoes, chickpeas, and creamy coconut milk, perfect for family dinners or impressing friends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, diced
  • 1 can chickpeas, rinsed and drained
  • 1 can coconut milk
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • to garnish Fresh cilantro

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Add the curry powder and cumin, stirring well to coat the onions.
  5. Incorporate the diced sweet potatoes and stir to combine.
  6. Pour in the coconut milk and bring the mixture to a simmer.
  7. Add the chickpeas, cover the pot, and let cook for about 20 minutes, or until the sweet potatoes are tender.
  8. Season with salt and pepper to taste.
Serving
  1. Serve hot, garnished with fresh cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Allow to thaw overnight before reheating.