Sweet Potato and Chickpea Curry
A comforting and flavorful fusion of sweet potatoes and chickpeas in a rich coconut broth, perfect for cozy meals.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
Spices and Oil
- 2 tablespoons olive oil For sautéing
- 1 tablespoon curry powder
- 1 teaspoon cumin
- to taste salt and pepper
Garnish
- 1 bunch fresh cilantro, chopped For garnish
Instructions
Preparation
- Gather all ingredients.
- Peel and cube the sweet potatoes.
- Dice the onion, and mince the garlic and ginger.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in minced garlic and ginger and cook until fragrant.
- Add curry powder and cumin, stirring to release their fragrance.
- Toss in the sweet potatoes and chickpeas, coating them with the spices.
- Pour in the coconut milk and bring to a simmer.
- Cover and let simmer for 20 minutes until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with freshly chopped cilantro.
Notes
To elevate the flavor, add a splash of lime juice before serving. You can substitute fresh ginger with powdered ginger if needed.