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Sweet Potato and Chickpea Curry Recipe

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★★★★★

4.6 from 60 reviews

A hearty and flavorful Sweet Potato and Chickpea Curry that combines the creamy richness of coconut milk with aromatic spices. This vegetarian dish is easy to prepare, perfect for a comforting weeknight meal packed with nutritious ingredients like sweet potatoes, chickpeas, and warming spices.

Ingredients

Scale

Vegetables and Legumes

  • 2 large sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

Spices and Seasonings

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

Liquids and Oils

  • 1 can (14 oz) coconut milk
  • 2 tbsp vegetable oil
  • Water (enough to just cover the vegetables)

Garnish

  • Fresh cilantro

Instructions

  1. Heat the oil: Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, which should take about 5 minutes.
  2. Add garlic and ginger: Stir in the minced garlic and grated fresh ginger, cooking for another minute until the mixture is fragrant.
  3. Toast the spices: Add 2 tablespoons of curry powder, 1 teaspoon turmeric, and 1 teaspoon cumin to the pot. Toast the spices with the aromatics for about 30 seconds to release their full flavors.
  4. Add sweet potatoes and chickpeas: Stir in the cubed sweet potatoes and drained chickpeas, ensuring they are well coated with the spiced mixture.
  5. Add liquids and simmer: Pour in the 14 oz can of coconut milk and add enough water to just cover the vegetables and legumes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 to 20 minutes or until the sweet potatoes are tender.
  6. Season: Taste and season with salt and pepper according to your preference.
  7. Garnish and serve: Before serving, garnish the curry with freshly chopped cilantro to add a fresh burst of flavor.

Notes

  • You can adjust the thickness of the curry by adding more or less water when adding liquids.
  • This curry can be served with rice, naan, or your favorite flatbread.
  • For extra heat, add a diced chili pepper along with the garlic and ginger.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave, adding a splash of water if it thickens too much.

Keywords: Sweet Potato Curry, Chickpea Curry, Vegetarian Curry, Coconut Milk Curry, Indian-inspired Recipe, Healthy Dinner

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