Description

This Savory Sweet Potato and Chickpea Curry is a hearty, flavorful dish packed with sweet potatoes, chickpeas, and aromatic spices. A perfect meal for busy weeknights, it’s vegan, gluten-free, and incredibly satisfying. Coconut milk, turmeric, cumin, and coriander provide a rich, fragrant base, making it an ideal choice for a cozy dinner or meal prep for the week ahead.

Ingredients

2 tablespoons olive oil

1 large onion, diced

2 cloves garlic, minced

1-inch piece fresh ginger, minced

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) diced tomatoes

1 cup coconut milk

1 1/2 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

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Instructions

n a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 5 minutes until softened.
Add garlic and ginger, cooking for 2 more minutes until fragrant.
Stir in cumin, coriander, turmeric, and cinnamon, cooking for 1 minute.
Add cubed sweet potatoes and coat them with spices.
Pour in diced tomatoes, coconut milk, and vegetable broth. Stir and bring to a simmer.
Cover and simmer for 20-25 minutes until sweet potatoes are tender.
Stir in chickpeas and cook for an additional 5 minutes.
Season with salt and pepper. Garnish with cilantro (optional).
Serve hot.

Notes

Variations: Add chili peppers or cayenne for heat. Incorporate spinach or kale for extra greens. For more protein, add tofu or chicken.
Storage/Reheating: Store in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months. Reheat with a splash of vegetable broth if needed.

Prep Time: 10min
Cook Time: 30min
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired