Chickpea Sweet Potato Curry (Printer-friendly)
Tender sweet potatoes and chickpeas in spiced coconut-tomato sauce. Ready in 45 minutes.
# What you'll need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 1 can (14 oz) chickpeas, drained and rinsed
08 - 2 cups vegetable broth
09 - 1 cup coconut milk
10 - 2 tablespoons olive oil
→ Spices
11 - 2 teaspoons curry powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon turmeric
15 - 1/4 teaspoon cayenne pepper
16 - Salt and black pepper, to taste
→ Garnish
17 - Fresh cilantro, chopped
18 - Lime wedges
# Method:
01 - Heat olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes until translucent.
02 - Add garlic, ginger, and red bell pepper. Cook for 2–3 minutes until fragrant.
03 - Stir in curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly.
04 - Add sweet potato cubes and diced tomatoes. Mix well to coat the vegetables in the spices.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
06 - Add chickpeas and coconut milk. Stir, then simmer uncovered for 12–15 minutes or until sweet potatoes are tender and the curry has thickened.
07 - Taste and adjust seasoning if needed.
08 - Serve hot, garnished with fresh cilantro and a squeeze of lime.
# Expert Tips:
01 -
- The coconut milk creates this velvety rich sauce that makes you forget youre eating something so good for you
- Leftovers taste even better the next day when the spices have had time to really settle in and make friends
02 -
- Dont skip the step of cooking your spices in oil for that minute, it blooming releases their essential oils
- Sweet potatoes vary wildly in how long they take to cook, so test with a fork rather than watching the clock
03 -
- Grate your ginger against the grain for maximum flavor and minimal fibrous bits
- Let the curry rest for 5 minutes off the heat before serving to let flavors settle