Description

This Sweet Potato and Chickpea Curry is a hearty, flavorful vegetarian dish packed with warming spices and creamy coconut milk. Perfect for a cozy weeknight dinner, it combines tender sweet potatoes and chickpeas simmered in a spiced coconut sauce, garnished with fresh cilantro. Quick to prepare and naturally gluten-free and vegan, it’s a nutritious and comforting meal that pairs wonderfully with rice or naan.

Ingredients

Scale

Main Ingredients

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
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
Salt and pepper, to taste
1 can (14 oz) coconut milk
2 tbsp vegetable oil
Water, as needed (to cover vegetables)
Fresh cilantro, chopped (for garnish)

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Instructions

Prepare the Aromatics: Heat the 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, forming the flavorful base of the curry.
Add Garlic and Ginger: Stir in the minced garlic and freshly grated ginger. Cook for another minute until fragrant, releasing their aromatic qualities to enhance the curry’s depth.
Toast the Spices: Sprinkle in the curry powder, turmeric, and cumin. Stir constantly and toast these spices for about 30 seconds to unlock their full aroma and flavor before adding the main ingredients.
Add Main Ingredients: Add the cubed sweet potatoes and drained chickpeas to the pot. Stir well to thoroughly coat them with the spiced onion mixture, allowing the flavors to meld even before cooking.
Add Liquids & Simmer: Pour in the coconut milk followed by enough water to just cover the vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15-20 minutes until the sweet potatoes are tender but not mushy.
Season & Finish: Season the curry with salt and freshly ground black pepper to taste. Stir well and cook for an additional minute, allowing the seasoning to fully incorporate and flavors to marry beautifully.
Garnish & Serve: Remove the pot from heat, sprinkle freshly chopped cilantro over the curry for a burst of freshness, and serve hot. It pairs exceptionally well with steamed rice or warm naan bread.

Notes

For added heat, include a chopped green chili or a pinch of cayenne pepper when toasting the spices.
You can substitute chickpeas with other beans like cannellini or kidney beans if preferred.
Adjust the water quantity to achieve your desired curry consistency—less water for thicker curry, more for soupier texture.
Leftovers keep well refrigerated for up to 3 days and taste even better the next day as flavors develop.
Ensure to cook the sweet potatoes until just tender to avoid them becoming too mushy after reheating.