Sweet Potato and Chickpea Curry
This Sweet Potato and Chickpea Curry is a hearty, flavorful dish that combines nutritious ingredients in a fragrant coconut milk base. Perfect for a cozy dinner, this dish is vegan-friendly and packed with protein, fiber, and vitamins.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 500 grams sweet potatoes, peeled and diced
- 400 grams chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 400 ml coconut milk
- 400 grams diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon salt adjust to taste
- 1 tablespoon vegetable oil
- 2 cups spinach, roughly chopped
- to taste fresh cilantro, for garnish
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the curry powder and ground cumin, stirring continuously for about 1 minute to release the spices' aroma.
- Add the diced sweet potatoes to the pot and stir to coat them with the spices.
- Pour in the coconut milk and diced tomatoes (including their juices). Bring the mixture to a gentle simmer.
- Lower the heat, cover the pot, and cook for about 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Stir in the rinsed chickpeas and chopped spinach; cook for another 5 minutes until the spinach is wilted and heated through.
- Adjust salt to taste if necessary.
- Serve hot, garnished with fresh cilantro.
Notes
Serve the curry with steamed rice, quinoa, or naan bread to soak up the delicious sauce.
You can adjust the spiciness of the curry by adding chili powder or fresh chilies to taste.
This curry keeps well in the refrigerator for up to 3 days and also freezes well for up to a month.