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Sweet Potato and Chickpea Curry

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A warm, comforting Sweet Potato and Chickpea Curry packed with flavor and nourishment, perfect for chilly evenings.

Ingredients

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

Instructions

  1. Heat the oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and ginger, cooking for 1-2 minutes more.
  4. Add the diced sweet potatoes along with the curry powder, turmeric, and cumin.
  5. Pour in the can of coconut milk and the drained chickpeas.
  6. Cover the pot and let it cook together for 20-25 minutes.
  7. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

Notes

Serve with basmati rice or naan. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

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

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