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Sweet Potato and Chickpea Curry

A creamy and flavorful one-pot dish full of earthy chickpeas and sweet potatoes, seasoned with aromatic spices, perfect for any season.
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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, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced Cut into uniform pieces for even cooking.
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk Can substitute with almond milk or vegetable broth.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons curry powder Toasted for enhanced flavor.
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil For sautéing.
  • Fresh cilantro for garnish Can substitute with parsley or basil.
  • Cooked rice or quinoa for serving Ideal side for soaking up the sauce.

Method
 

Cooking Steps
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Add garlic and ginger, and cook for another minute until fragrant.
  3. Stir in curry powder, turmeric, and cumin, and cook for another minute to toast the spices.
  4. Add the diced sweet potatoes and chickpeas to the pot, stirring to combine.
  5. Pour in the coconut milk and season with salt and pepper. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the sweet potatoes are tender.
  6. Serve over cooked rice or quinoa and garnish with fresh cilantro.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3-5 days or frozen for up to three months.