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Sweet Potato and Chickpea Curry Recipe

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★★★★★

5 from 148 reviews

This Sweet Potato and Chickpea Curry is a hearty and flavorful vegetarian dish featuring tender sweet potatoes and protein-rich chickpeas simmered in a fragrant coconut curry sauce. Perfect for a comforting weeknight dinner, it blends aromatic spices like curry powder, turmeric, and cumin with creamy coconut milk for a delicious and nutritious meal.

Ingredients

Scale

Vegetables and 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 and Seasonings

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

Liquids and Oils

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

Garnish

  • Fresh cilantro for garnish

Instructions

  1. Prepare the aromatics: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes, to soften and bring out its sweetness.
  2. Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for another minute until fragrant, releasing their essential oils and flavors.
  3. Toast spices: Sprinkle in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds while stirring continuously to awaken their aromas and deepen the flavor.
  4. Add main ingredients: Add the peeled and cubed sweet potatoes along with the drained chickpeas to the pot, stirring well to coat them evenly with the toasted spices.
  5. Simmer the curry: Pour in the coconut milk and add enough water to just cover the vegetables. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 15 to 20 minutes, or until the sweet potatoes are tender and cooked through.
  6. Season: Taste the curry and adjust seasoning with salt and pepper as desired to enhance the flavor balance.
  7. Garnish and serve: Remove from heat and garnish with fresh cilantro leaves. Serve hot with rice, naan, or your preferred side.

Notes

  • You can substitute vegetable oil with coconut oil for added flavor.
  • If you prefer a thicker curry, reduce the amount of water added.
  • Add a pinch of chili powder or fresh chili for some heat.
  • This curry stores well in the refrigerator for up to 3 days and tastes even better the next day.
  • For a gluten-free meal, ensure all spices and coconut milk are certified gluten-free.

Keywords: sweet potato curry, chickpea curry, vegan curry, coconut milk curry, Indian vegetarian recipes, easy weeknight curry, plant-based dinner

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