Description
This Sweet Potato and Chickpea Curry is a comforting, flavorful vegetarian dish perfect for a hearty weeknight dinner. Creamy coconut milk balances the warmth of curry powder, turmeric, and cumin, while tender sweet potatoes and protein-rich chickpeas create a satisfying main course. Ready in just 40 minutes, this easy-to-make curry is vibrant, nutritious, and perfect served over rice or with naan.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- Fresh cilantro for garnish
Spices
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper, to taste
Other Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 2 tbsp vegetable oil
- Water, as needed to cover vegetables
Instructions
- Prepare the Aromatics: Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and soft.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger. Cook for another minute until fragrant, ensuring they don’t burn.
- Toast the Spices: Sprinkle in the curry powder, turmeric, and cumin. Stir the mixture and toast the spices for about 30 seconds to release their full aroma and flavor.
- Add Main Ingredients: Add the peeled and cubed sweet potatoes along with the drained chickpeas to the pot. Stir well to coat the vegetables evenly with the toasted spices.
- Add Liquids & Simmer: Pour in the can of coconut milk and add enough water to cover the vegetables completely. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Season & Finish: Season the curry with salt and pepper to taste. Stir well and cook for an additional minute to blend the flavors thoroughly.
- Garnish & Serve: Remove the pot from heat. Garnish the curry with freshly chopped cilantro. Serve hot alongside rice or warm naan bread as desired.
Notes
- You can adjust the thickness of the curry by adding more or less water depending on your preference.
- For added heat, consider adding a chopped chili or a pinch of cayenne pepper when toasting spices.
- This curry tastes even better the next day as the flavors deepen.
- To make it vegan, ensure the naan bread served is dairy-free or use rice instead.
