Chickpea and Sweet Potato Curry

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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This Chickpea and Sweet Potato Curry is a hearty, comforting dish that's perfect for any time of the year. It combines the creaminess of coconut milk with the earthiness of spices for a meal that's both satisfying and nourishing. Whether you're vegan or just love a good plant-based meal, this curry is sure to hit the spot!

Ingredients for Chickpea and Sweet Potato Curry

Olive oil serves as the base for sautéing, providing a subtle fruitiness to the dish. Onion adds sweetness and depth, while garlic and ginger bring a punchy, aromatic freshness. The spice blend of cumin, coriander, and turmeric creates a warm and earthy foundation with a hint of heat from cayenne pepper.

Sweet potatoes add a natural sweetness and creamy texture, perfectly complementing the hearty chickpeas. Coconut milk provides richness and silkiness, balancing the acidity from the diced tomatoes. A splash of vegetable broth helps meld all the flavors together. Finally, a touch of lime juice and fresh cilantro brightens the dish right before serving.

Tips & Tricks

  • If you prefer a thicker curry, mash some of the sweet potatoes against the side of the pot.
  • Adjust the cayenne pepper to your preferred level of heat.
  • For an added depth of flavor, roast the sweet potatoes before adding them to the curry.

Serving Suggestions

This curry pairs beautifully with steamed basmati rice or warm naan bread. For a lighter option, serve it over a bed of quinoa or alongside a simple green salad. A dollop of yogurt on top can also add a nice cooling contrast.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?
Yes, about 2 cups of chopped fresh tomatoes can be used instead of canned.
How can I make it spicier?
Increase the cayenne pepper or add a chopped fresh chili for more heat.
Is this recipe freezer-friendly?
Absolutely! This curry freezes well for up to three months. Just let it cool completely before transferring to freezer-safe containers.

Chickpea and Sweet Potato Curry Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes. This step is crucial for building the flavor base, so don't rush it.

Next, stir in the garlic and ginger. Let them cook for another 1-2 minutes until they're fragrant. As soon as you can smell them, it's time to add the spices: cumin, coriander, turmeric, and cayenne pepper. Stir frequently for about a minute to toast the spices, enhancing their flavors.

Now, toss in the diced sweet potatoes and chickpeas. Pour in the coconut milk and diced tomatoes, stirring well to combine everything. Add the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 25-30 minutes, or until the sweet potatoes are tender.

Once the potatoes are cooked through, season with salt and pepper to taste. Stir in the lime juice for a bit of acidity and freshness. Just before serving, mix in the chopped cilantro for a burst of color and flavor.

Why You'll Love This Recipe

  • Rich, creamy texture from coconut milk.
  • Perfect balance of spices for a warm, cozy flavor.
  • Loaded with nutritious ingredients like sweet potatoes and chickpeas.
  • Easy to make with pantry staples.
  • Great for meal prep and freezes well.

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

Step-by-step 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.

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