Description
A hearty and flavorful Sweet Potato and Chickpea Curry that combines warm spices with creamy coconut milk, tender sweet potatoes, and protein-rich chickpeas. This comforting dish is perfect for a nutritious vegetarian meal, simmered to perfection on the stovetop and garnished with fresh cilantro.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 large sweet potatoes, peeled and diced
- 1 can (14 ounces) coconut milk
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Preheat the pot: Preheat a large pot over medium heat and add the vegetable oil to prepare for sautéing the aromatics.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the pot and cook until they become soft and fragrant, usually about 3-5 minutes.
- Add spices: Stir in curry powder, ground cumin, ground turmeric, ground coriander, and cayenne pepper. Cook the spices for about 1 minute to release their flavors.
- Add main ingredients: Add the drained and rinsed chickpeas, diced sweet potatoes, coconut milk, and vegetable broth to the pot, stirring well to combine everything evenly.
- Season the curry: Season with salt and pepper to taste and stir thoroughly to distribute the seasoning.
- Simmer: Bring the curry mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes or until the sweet potatoes are tender and cooked through.
- Adjust seasoning: Taste the curry and adjust seasoning as needed with additional salt, pepper, or spices.
- Garnish and serve: Serve the hot sweet potato and chickpea curry garnished with fresh cilantro for a burst of color and flavor.
- Enjoy: Dig into this nutritious and comforting homemade sweet potato and chickpea curry, perfect for a cozy meal.
Notes
- For a spicier curry, increase the cayenne pepper or add chopped fresh chili peppers.
- You can substitute chickpeas with other beans like white beans or lentils if preferred.
- Serve the curry with steamed rice, quinoa, or warm naan bread for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
- For a vegan and gluten-free dish, ensure your vegetable broth is free of gluten-containing ingredients.
