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Description
A hearty and flavorful curry featuring sweet potatoes and chickpeas simmered in aromatic spices.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Cook until softened.
- Stir in curry powder, turmeric, and cumin. Cook for 1 minute.
- Add sweet potatoes and coat with spices.
- Pour in coconut milk and vegetable broth. Bring to a simmer.
- Cover and cook for 15 minutes until sweet potatoes soften.
- Add chickpeas and simmer uncovered for 5 minutes.
- Season with salt and pepper.
- Garnish with cilantro and serve.
Notes
- Adjust spices to taste.
- For extra heat, add chili flakes.
- Serve with rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired