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Sweet Potato and Chickpea Curry

A comforting bowl of creamy coconut, sweet potatoes, and hearty chickpeas, this curry is both nutritious and simple to make.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and cubed Opt for firm, brightly colored sweet potatoes for the best taste.
  • 1 can chickpeas, drained and rinsed Canned varieties work well, but feel free to use cooked dried chickpeas.
  • 1 can coconut milk Full-fat coconut milk adds creaminess. Brands like Thai Kitchen are great choices.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons curry powder Fresh spices yield the best flavor.
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 2 tablespoons vegetable oil
  • for garnish fresh cilantro

Method
 

Cooking Steps
  1. In a large pot, heat the vegetable oil over medium heat for about 30 seconds until shimmering.
  2. Add the diced onion and sauté for about 5 minutes, or until translucent.
  3. Mix in the minced garlic and grated ginger, cooking for another minute.
  4. Stir in the curry powder and cumin, cooking until fragrant.
  5. Add the sweet potatoes and chickpeas to the pot, mixing well.
  6. Pour in the coconut milk and bring to a gentle simmer.
  7. Cover and cook for about 20 minutes, or until the sweet potatoes are fork-tender.
  8. Season with salt and pepper to taste. Optionally, add a squeeze of lime juice.
  9. Garnish with fresh cilantro before serving.

Notes

This dish is perfect for a cozy family dinner or meal prep. Storing leftovers is easy, and it's also customizable with various vegetables or proteins.