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Sweet Potato and Chickpea Curry

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Sweet Potato and Chickpea Curry is a delightful vegan dish that combines creamy coconut milk with hearty sweet potatoes and protein-packed chickpeas. This comforting curry is infused with aromatic spices like curry powder, turmeric, and cumin, creating a warm and satisfying flavor profile that is perfect for cozy dinners or meal prep. Ready in just 40 minutes, it’s an easy weeknight dinner option that doesn’t compromise on taste. Whether served over fluffy rice, alongside naan bread, or enjoyed on its own, this nutritious recipe is sure to please everyone at the table.

Ingredients

Scale
  • 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)
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
  2. Add minced garlic and grated ginger; cook for an additional minute until fragrant.
  3. Stir in curry powder, turmeric, and cumin. Toast the spices for about 30 seconds.
  4. Add cubed sweet potatoes and chickpeas, stirring to coat with spices.
  5. Pour in coconut milk and enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes until sweet potatoes are tender.
  6. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

Nutrition

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