Description
This Sweet Potato and Chickpea Curry is a delicious and comforting vegan dish that blends the natural sweetness of sweet potatoes with the hearty texture of chickpeas, all simmered in a rich, spiced coconut milk sauce. It's a nutrient-packed, flavor-rich curry that’s perfect for any occasion and is vegan, gluten-free, and versatile for various dietary needs.
Ingredients
Ingredients:
2 large sweet potatoes, peeled and cubed
1 can (15 oz) of chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves of garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) of coconut milk
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
Salt and pepper to taste
2 tbsp vegetable oil
Fresh cilantro for garnish
Instructions
Instructions:
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Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
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Add the minced garlic and grated ginger, cooking for another minute until fragrant.
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Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors.
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Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.
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Pour in the coconut milk and add enough water to cover the vegetables. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
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Season with salt and pepper to taste.
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Garnish with fresh cilantro before serving.
Notes
- Spice it up: Add diced jalapeño or red pepper flakes for extra heat.
- Veggie boost: Toss in spinach, bell peppers, or cauliflower for more vegetables.
- Protein boost: Swap chickpeas with lentils or add firm tofu cubes for extra protein.
- Creamy touch: Stir in coconut yogurt for a richer, creamier texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
