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Sweet Potato and Chickpea Curry

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This sweet potato and chickpea curry combines tender sweet potatoes, hearty chickpeas, and a rich coconut milk-based curry sauce, creating a flavorful and nutritious vegan meal that’s perfect for any occasion.

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 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

  1. Sauté the aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onion and sauté for 5-7 minutes until soft and translucent. Add minced garlic and grated ginger, cooking for 1-2 more minutes until fragrant.
  2. Add the spices: Stir in curry powder, turmeric, cumin, salt, and pepper. Cook for about 1 minute to bloom the spices.
  3. Cook the sweet potatoes: Add cubed sweet potatoes to the pot and stir to coat in spices. Cook for 3-4 minutes to absorb flavor.
  4. Simmer the curry: Add coconut milk and chickpeas to the pot. Stir to combine, bring to a simmer, and cover. Cook for 20-25 minutes, or until sweet potatoes are tender.
  5. Finish and serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving. Serve hot with rice, naan, or enjoy on its own.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat in a pot over medium heat, adding a splash of water or coconut milk to loosen if needed. Can also be microwaved.

For extra greens, add spinach, kale, or Swiss chard towards the end of cooking.

If you prefer more heat, add chili peppers or cayenne pepper during cooking.

For additional protein, add tofu or tempeh, or for non-vegan, consider cooked chicken.

Roast sweet potatoes separately for a caramelized flavor if preferred.

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