Sweet Potato and Chickpea Curry
Sweet Potato and Chickpea Curry is a creamy vegan curry made with coconut milk and warming spices.Ready in just 35 minutes using simple pantry ingredients.Perfect for an easy, healthy weeknight dinner.
Ingredients
- 2 large sweet potatoes peeled and cubed
- 1 15-ounce can chickpeas, drained and rinsed
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 14-ounce can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro chopped, for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and cook for about 5 minutes until soft and translucent.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the curry powder, turmeric, and cumin. Stir continuously for about 30 seconds to toast the spices.
- Add the cubed sweet potatoes and chickpeas, stirring well to coat them with the spice mixture.
- Pour in the coconut milk and enough water to just cover the vegetables.
- Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the sweet potatoes are fork tender.
- Season with salt and pepper to taste.
- Garnish generously with fresh cilantro before serving your Sweet Potato and Chickpea Curry.
- Enjoy with steamed rice, warm naan, or quinoa.
Notes
- Sweet potatoes can be substituted with butternut squash.
- Kale or spinach makes an excellent addition.
- Adjust the curry powder depending on your preferred spice level.
- Serve alongside jasmine rice, brown rice, quinoa, or warm naan bread.