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Sweet Potato and Chickpea Curry Recipe

Sweet Potato and Chickpea Curry Recipe
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★★★★★

5.1 from 23 reviews

This Sweet Potato and Chickpea Curry is a hearty, flavorful vegetarian dish that combines tender sweet potatoes and chickpeas in a rich, spiced coconut milk sauce. Perfect for a comforting weeknight dinner, it is naturally gluten-free and packed with nutrients.

Ingredients

Scale

Vegetables

  • 2 large sweet potatoes, peeled and cubed
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 tbsp fresh ginger, grated
  • Fresh cilantro for garnish

Canned Goods

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk

Spices and Seasonings

  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • Salt and pepper to taste

Oils and Fats

  • 2 tbsp vegetable oil

Instructions

  1. Heat the oil: Heat the vegetable oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté until it becomes translucent, which should take about 5 minutes.
  2. Add garlic and ginger: Add the minced garlic and grated fresh ginger to the pot. Cook for an additional minute until fragrant, stirring frequently to prevent burning.
  3. Toast the spices: Stir in the curry powder, turmeric, and cumin. Toast the spices by cooking them for about 30 seconds, which helps release their full aroma and flavor.
  4. Add sweet potatoes and chickpeas: Add the peeled and cubed sweet potatoes and the drained chickpeas to the pot. Stir well to ensure they are evenly coated with the toasted spices.
  5. Add coconut milk and simmer: Pour in the coconut milk along with enough water to just cover the vegetables and chickpeas. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
  6. Season and garnish: Season the curry with salt and pepper according to your taste. Once done cooking, garnish with fresh cilantro leaves before serving to add a fresh burst of flavor.

Notes

  • For a spicier curry, add chopped chili peppers or a pinch of cayenne pepper when adding the spices.
  • You can substitute vegetable oil with coconut oil for extra coconut flavor.
  • This curry pairs well with steamed rice or warm naan bread.
  • If the curry is too thick, add a little more water or vegetable broth to reach desired consistency.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 1 month.

Nutrition

Keywords: sweet potato curry, chickpea curry, vegetarian curry, coconut milk curry, Indian-inspired vegetarian meal

Find it online: https://topreci.com/sweet-potato-and-chickpea-curry-recipe/