Sweet Potato and Chickpea Curry
Vibrant sweet potato and chickpea curry enveloped in creamy coconut sauce, perfect vegan 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 tablespoon fresh ginger grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
- 1.5 cups water or broth
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the curry powder, turmeric, and cumin. Toast for 30 seconds.
- Add the cubed sweet potatoes and chickpeas, stirring to coat.
- Pour in the coconut milk and water. Bring to boil, then simmer 15-20 minutes until tender.
- Season with salt and pepper to taste. Garnish with cilantro.
Notes
- Toast spices for best flavor.
- Simmer gently to keep potatoes firm.
- Perfect over rice for vegan curry rice.