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Flavorful Sweet Potato and Chickpea Curry Delight

Sweet Potato and Chickpea Curry made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 medium sweet potatoes peeled and diced
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz coconut milk
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1- inch piece of ginger grated
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 can 14 oz diced tomatoes
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  • Heat a large pot over medium heat and add a splash of oil.
  • Add the diced onions, and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking for another minute.
  • Sprinkle in the curry powder and cumin, stirring to combine.
  • Add the diced sweet potatoes and stir to coat them in the spices.
  • Pour in the diced tomatoes and coconut milk, stirring to mix everything.
  • Add the vegetable broth and bring to a simmer.
  • Once simmering, reduce heat and cover the pot, cooking for about 20 minutes.
  • Stir in the drained chickpeas and season with salt and pepper.
  • Allow to simmer for an additional 10 minutes, then adjust seasoning as needed.
  • Remove from heat and let sit for a few minutes before serving.
  • Serve warm, garnished with fresh cilantro if desired.