Sweet Potato and Chickpea Curry
A delightful dish combining sweet potatoes and chickpeas, packed with nutrients and rich in flavor.
Ingredients
Main Ingredients
- 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, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish
Instructions
Cooking
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the curry powder and turmeric, stirring well to combine.
- Add the diced sweet potatoes and chickpeas, stirring to coat them in the spices.
- Pour in the coconut milk and bring the mixture to a simmer.
- Cook for about 20-25 minutes, or until the sweet potatoes are tender.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Serve with cooked rice or naanbread. For storage, let cool and store in an airtight container in the fridge for up to 3-5 days or freeze for up to three months.