Description
A comforting and flavorful Sweet Potato and Chickpea Curry made with simple ingredients and warming spices. This hearty vegetarian dish is easy to make and perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons coconut oil or olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (or to taste)
- ½ teaspoon garam masala
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 medium sweet potatoes (about 1.5 pounds total), peeled and cut into 1-inch cubes
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon fresh lime juice
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional Garnishes: Fresh cilantro, toasted cashews, plain yogurt
Instructions
- 1. Heat coconut oil or olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 2. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3. Stir in the ground cumin, coriander, turmeric, cayenne pepper, and garam masala. Cook, stirring constantly, for about 30-60 seconds until fragrant.
- 4. Pour in the can of diced tomatoes (with their juices). Stir well, scraping up any browned bits.
- 5. Add the cubed sweet potatoes and stir to coat them with the onion and spice mixture. Cook for about 5 minutes, stirring occasionally.
- 6. Pour in the full-fat coconut milk and vegetable broth. Stir everything together and bring to a gentle simmer.
- 7. Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until sweet potatoes are fork-tender. Stir occasionally.
- 8. Stir in the drained and rinsed chickpeas. Continue to simmer, uncovered, for another 5-10 minutes, allowing chickpeas to heat through and flavors to meld.
- 9. Taste and adjust seasoning with salt and pepper. Stir in fresh lime juice just before serving.
- 10. Ladle into bowls and garnish as desired.
Notes
Store cooled curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of liquid if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400
- Sugar: 15g
- Sodium: 400mg
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g