Ingredients
Sweet Potato and Chickpea Curry:
- 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
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat the oil: Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add aromatics: Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Toast the spices: Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors.
- Add vegetables: Add the sweet potatoes and chickpeas, stirring to coat them with the spices.
- Simmer: Pour in the coconut milk and water. Bring to a boil, then simmer for 15-20 minutes until sweet potatoes are tender.
- Season and serve: Season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
- Pro tip: For the best flavor, choose firm, smooth sweet potatoes without any soft spots.
- If desired, cook dried chickpeas for a richer taste.
- Time-saving tip: Prep vegetables ahead or use pre-cut sweet potatoes to save time.
- Avoid overcooking sweet potatoes to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
