Sweet Potato and Chickpea Curry
A delightful and nutritious curry made with sweet potatoes and chickpeas, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free, Vegan
Ingredients
- 2 medium sweet potatoes, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt to taste
- Olive oil for sautéing
- Fresh cilantro for garnish
Instructions
- Sauté the onions: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Add aromatics: Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Spice it up: Add the curry powder and cumin, stirring for about 30 seconds to release the spices’ aromas.
- Combine sweet potatoes and chickpeas: Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.
- Add coconut milk: Pour in the coconut milk and bring the mixture to a simmer.
- Cook until tender: Cover and cook for about 20-25 minutes, or until the sweet potatoes are tender.
- Season and serve: Season with salt to taste. Serve warm, garnished with fresh cilantro.
Notes
Check sweet potato doneness and adjust spice level to your preference.