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Sweet Potato and Chickpea Curry

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A cozy, one-pot curry that combines sweet potatoes and chickpeas in a rich coconut milk sauce, perfect for weeknights or meal prep.

Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced (about 4 cups)
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk (full fat preferred)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Olive oil for cooking

Instructions

  1. Warm a large pot over medium heat and add a splash of olive oil.
  2. Add the diced onion and sauté until translucent and soft, about 5 to 7 minutes.
  3. Stir in the minced garlic and grated ginger and cook for about 1 minute, until fragrant.
  4. Sprinkle in the curry powder, ground cumin, salt, and pepper. Stir constantly for 30 seconds to bloom the spices.
  5. Add the diced sweet potatoes and the drained chickpeas. Toss them so the spices coat the pieces evenly.
  6. Pour in the coconut milk, stir, and bring the mixture to a gentle simmer.
  7. Cover the pot and cook for about 20 minutes, or until the sweet potatoes are fork-tender. Check once and stir to prevent sticking.
  8. Taste and adjust seasoning with more salt or pepper if needed. Serve hot and top with fresh cilantro if you like.

Notes

For added flavor, stir in a tablespoon of peanut butter or add a handful of baby spinach in the last 2 minutes.

Nutrition

Find it online: https://www.simplefamilydishes.com/sweet-potato-chickpea-curry/