Sweet Potato Chickpea Curry
A hearty, plant-based curry featuring sweet potatoes and chickpeas simmered in a creamy coconut milk sauce with warming spices. Perfect for a cozy dinner or healthy meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
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 tablespoon fresh ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion and sauté for about 5 minutes until translucent.
- Stir in minced garlic and grated ginger; cook for another minute until fragrant.
- Add curry powder, turmeric, and cumin; toast the spices for 30 seconds.
- Add cubed sweet potatoes and chickpeas; stir to coat with the spices.
- Pour in coconut milk and enough water to cover the vegetables.
- Bring to a boil, then reduce heat and simmer for 20 minutes until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- Use firm sweet potatoes to prevent them from becoming mushy.
- To save time, use pre-cut sweet potatoes and canned chickpeas.
- Flavor improves overnight—great for meal prep.
- Add red pepper flakes or jalapeño if you prefer a spicier version.
Find it online: https://www.recipebyelena.com/sweet-potato-chickpea-curry/