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Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry

This hearty Sweet Potato and Chickpea Curry is a flavorful and nutritious dish, packed with protein from the chickpeas and sweetness from the sweet potatoes. It's a perfect option for a cozy dinner, and it’s easy to prepare.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course main dish
Cuisine Indian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 can opener

Ingredients
  

  • 2 medium sweet potatoes Approximately 500g.
  • 1 can (400g) chickpeas Drained and rinsed.
  • 1 can (400ml) coconut milk
  • 1 medium onion Finely chopped.
  • 3 cloves garlic Minced.
  • 1 inch ginger Minced.
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 tablespoon vegetable oil
  • 1 cup vegetable broth
  • to taste salt
  • for garnish fresh cilantro

Instructions
 

  • Peel and dice the sweet potatoes into small cubes (about 1-inch pieces) for even cooking.
  • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
  • Add the minced garlic and ginger to the pot, stirring for another minute until fragrant.
  • Stir in the curry powder, turmeric, and ground cumin, cooking for approximately 1-2 minutes to toast the spices.
  • Add the diced sweet potatoes to the pot, mixing them well with the spice mixture.
  • Pour in the coconut milk and vegetable broth, stirring to combine. Ensure the sweet potatoes are fully submerged in the liquid.
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
  • Once the sweet potatoes are cooked through, add the drained chickpeas. Stir gently and allow to cook for an additional 5 minutes to warm the chickpeas.
  • Season the curry with salt to taste, and remove the pot from the heat.
  • Serve hot, garnished with fresh cilantro.

Notes

You can adjust the level of spice by adding chili powder or cayenne pepper if you prefer a spicier curry.
This dish pairs well with rice or naan for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.