Sweet Potato and Chickpea Curry
Vegan Sweet Potato and Chickpea Curry with aromatic spices, creamy coconut sauce, perfect for dinner.
Equipment
- Large pot
- Wooden spoon
Ingredients
- 2 large sweet potatoes peeled and cubed
- 2 cans (15 oz) chickpeas drained and rinsed
- 1 large 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
- 1/2 tsp chili powder adjust for spice
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
- Stir in garlic and ginger; sauté 1 minute until fragrant.
- Add curry powder, turmeric, cumin, and chili powder. Toast spices for 30 seconds.
- Toss in sweet potatoes and chickpeas; stir to coat, 2 minutes.
- Pour in coconut milk and 1 cup water. Bring to boil, then simmer 20-25 minutes until potatoes are tender.
- Season with salt and pepper. Garnish with cilantro. Serve hot.
Notes
- Use full-fat coconut milk for best creaminess.
- Adjust spices for your preferred heat level.
- Serve over rice for a complete meal.