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Sweet Potato and Chickpea Curry

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A comforting and hearty Sweet Potato and Chickpea Curry in creamy coconut milk, perfect for a cozy dinner.

Ingredients

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  • 2 medium sweet potatoes, cubed
  • 1 can chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 can coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Olive oil

Instructions

  1. Sauté the aromatics: In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, letting them sauté until soft and translucent.
  2. Add sweet potatoes: Toss in the cubed sweet potatoes and cook for about 5 minutes, stirring occasionally.
  3. Spice it up: Stir in the curry powder and cumin, cooking for another minute.
  4. Combine chickpeas and coconut milk: Add the drained chickpeas and coconut milk to the pot. Stir and bring to a gentle simmer.
  5. Simmer for deliciousness: Let the curry simmer for 15-20 minutes until the sweet potatoes are tender.
  6. Finish and serve: Serve hot, garnished with fresh cilantro.

Notes

Pairs well with basmati rice or naan. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.nailzspa.com/sweet-potato-chickpea-curry-recipe/

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