Sweet Potato and Chickpea Curry
A comforting, one-pot sweet potato and chickpea curry that comes together in under an hour. Packed with rich coconut flavors and warming spices, it’s perfect for busy weeknights.
Ingredients
Vegetables
- 2 medium sweet potatoes, peeled and diced Choose firm, dry sweet potatoes with deep orange flesh.
- 1 can (15 oz) chickpeas, drained and rinsed Rinse well to remove excess sodium.
- 1 onion, chopped
- 2 cloves garlic, minced Add later to avoid burning.
- 1 inch ginger, grated Grate ginger for better flavor release.
Liquids and Seasonings
- 1 can (14 oz) coconut milk Full-fat recommended for creaminess.
- 1 tablespoon curry powder Use a good-quality blend.
- 1 teaspoon cumin
- to taste salt and pepper
- 2 tablespoons olive oil For sautéing.
Garnish
- to taste fresh cilantro For garnish.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Stir in 1 tablespoon curry powder and 1 teaspoon cumin. Cook for about 30–60 seconds until the spices are fragrant.
- Add the diced sweet potatoes and drained chickpeas to the pot, tossing to coat with the spiced onion mixture.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and cook for about 20 minutes.
- Remove the lid, season with salt and pepper to taste, and simmer uncovered for a few minutes to thicken the sauce. Garnish with fresh cilantro before serving.
Notes
Storing tips: Cool and store in an airtight container for 3-4 days or freeze for up to 3 months. Reheat gently.