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Sweet Potato and Chickpea Curry Recipe

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★★★★★

4.6 from 112 reviews

This Sweet Potato and Chickpea Curry is a hearty, flavorful vegan dish that combines tender sweet potatoes and protein-rich chickpeas in a rich, spiced coconut milk sauce. Perfect for a cozy dinner, this curry balances warming spices like turmeric, cumin, and curry powder with the natural sweetness of sweet potatoes, making it both nutritious and satisfying.

Ingredients

Scale

Vegetables & Legumes

  • 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

Spices & Seasonings

  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • Salt and pepper to taste

Liquids

  • 1 can (14 oz) coconut milk
  • Water (enough to just cover the vegetables)

Others

  • 2 tbsp vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. Sauté Onions: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes, ensuring they soften but do not brown.
  2. Add Aromatics: Stir in the minced garlic and grated fresh ginger, cooking for an additional minute until fragrant to build the base flavor of the curry.
  3. Toast Spices: Sprinkle in the curry powder, turmeric, and cumin. Stir continuously for about 30 seconds to toast the spices, releasing their essential oils and enhancing their aroma.
  4. Add Sweet Potatoes and Chickpeas: Add the cubed sweet potatoes and drained chickpeas to the pot, stirring well to coat them evenly with the toasted spices.
  5. Simmer Curry: Pour in the coconut milk and add enough water to just cover the vegetables and chickpeas. Bring the mixture to a boil, then reduce the heat and allow it to simmer gently for 15 to 20 minutes, or until the sweet potatoes are tender and the curry thickens.
  6. Season and Garnish: Taste the curry and season with salt and pepper as needed. Remove from heat and garnish with fresh cilantro leaves before serving.

Notes

  • You can adjust the curry powder amount according to your spice preference.
  • For a thicker curry, reduce the amount of water added.
  • This curry pairs well with steamed rice, naan bread, or quinoa for a complete meal.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
  • For extra heat, add a chopped chili or a pinch of cayenne pepper when adding the spices.

Keywords: sweet potato, chickpea curry, vegan curry, coconut curry, easy curry recipe, healthy dinner, Indian spices, plant-based meal

Find it online: https://frommamamaya.com/sweet-potato-and-chickpea-curry-recipe/