Description

A hearty and flavorful Sweet Potato and Chickpea Curry made with warming spices and creamy coconut milk—perfect for a comforting weeknight dinner.

Ingredients

2 large sweet potatoes (peeled and cubed)
1 can (15 oz) of chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves of garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) of coconut milk
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
Salt and pepper to taste
2 tbsp vegetable oil
Fresh cilantro for garnish

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Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.

2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

3. Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors.

4. Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.

5. Pour in the coconut milk and add enough water to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.

6. Season with salt and pepper to taste.

7. Garnish with fresh cilantro before serving.

Notes

For a spicier version, add a pinch of cayenne or a chopped chili along with the garlic and ginger. This curry pairs well with steamed rice or warm naan bread.