Chickpea and Sweet Potato Curry

Simmered with coconut milk and fragrant spices, this hearty curry is both satisfying and energizing. The combination of chickpeas and sweet potatoes provides a steady release of energy, making it perfect for a nourishing meal.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tsp ground cumin

2 tsp ground coriander

1 tsp turmeric

1/2 tsp cayenne pepper

2 medium sweet potatoes, peeled and diced

2 15-oz cans chickpeas, drained and rinsed

1 14-oz can coconut milk

1 14-oz can diced tomatoes

1 cup vegetable broth

Salt and pepper to taste

1 tbsp lime juice

2 tbsp fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.

2. Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

3. Add the cumin, coriander, turmeric, and cayenne pepper. Cook, stirring frequently, for about 1 minute.

4. Add the diced sweet potatoes, chickpeas, coconut milk, and diced tomatoes to the pot. Stir well to combine.

5. Pour in the vegetable broth and bring the mixture to a simmer. Reduce heat to low and cover.

6. Cook for 25-30 minutes, or until the sweet potatoes are tender.

7. Season with salt, pepper, and lime juice. Stir in the chopped cilantro just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a saucepan over medium heat, stirring occasionally, until heated through. Alternatively, microwave on medium power in a microwave-safe dish.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.