Sweet Potato and Chickpea Curry

A delicious and wholesome one-pot meal featuring sweet potatoes and chickpeas in a rich, aromatic curry sauce, perfect for a family-friendly dinner.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian, Vegan

Calories: 350

Main Ingredients

2 large sweet potatoes, peeled and cubed Make sure to cut them evenly for consistent cooking.
1 can chickpeas, drained and rinsed You can swap out for black beans or kidney beans if preferred.
1 can coconut milk This adds creaminess to the curry.
1 medium onion, chopped Sauté until translucent.
2 cloves garlic, minced Do not skip toasting for added flavor.
1 inch ginger, grated Fresh ginger works best.
2 tablespoons curry powder This gives the curry its distinctive flavor.
1 teaspoon cumin Enhances aroma when toasted.
1 tablespoon olive oil For sautéing the onion.
to taste none Salt and pepper Adjust according to preference.
to taste none Fresh cilantro for garnish Adds a pop of color and freshness.
as needed none Cooked rice or naan for serving Pairs perfectly with the curry.

Preparation

In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent.
Toss in the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the curry powder and cumin, cooking for an additional minute to toast the spices.
Add the cubed sweet potatoes and chickpeas, stirring to combine.
Pour in the coconut milk, adding salt and pepper to taste.
Bring to a simmer.
Reduce heat, cover, and cook for about 20-25 minutes until the sweet potatoes are tender.
Serve the curry over cooked rice or with warm naan, garnished with fresh cilantro.

This curry keeps well in the fridge for up to 5 days, stored in an airtight container. It can also be frozen for up to 3 months.