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Looking for a hearty, flavorful dish that’s both nutritious and satisfying? This Sweet Potato and Chickpea Curry is the perfect blend of creamy coconut milk, aromatic spices, and tender sweet potatoes. It’s a vegan delight that’s easy to make and packed with protein and fiber.
I first discovered this Sweet Potato and Chickpea Curry during a chilly autumn evening. I was craving something warm and comforting, and this dish hit the spot. The sweetness of the potatoes paired with the earthy chickpeas and fragrant spices created a symphony of flavors that I couldn’t resist. Since then, it’s become a staple in my kitchen, especially when I need a quick, wholesome meal.
Get ready to embark on a culinary adventure that will tantalize your taste buds and fill your home with the irresistible aroma of spices. This Sweet Potato and Chickpea Curry is not just a meal; it’s an experience.
What to Expect
- Time: Approximately 30 minutes
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure you have all your ingredients prepped and ready to go. This will make the cooking process smoother and more enjoyable. Also, don’t forget to rinse your chickpeas thoroughly to remove any excess sodium.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Sweet potatoes | 2 large, peeled and cubed |
| Chickpeas | 1 can (15 oz), drained and rinsed |
| Onion | 1, finely chopped |
| Garlic | 3 cloves, minced |
| Fresh ginger | 1 tbsp, grated |
| Coconut milk | 1 can (14 oz) |
| Curry powder | 2 tbsp |
| Turmeric | 1 tsp |
| Cumin | 1 tsp |
| Salt and pepper | To taste |
| Vegetable oil | 2 tbsp |
| Fresh cilantro | For garnish |
Step-by-Step Guide
- Heat the oil in a large pot over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors.
- Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.
- Pour in the coconut milk and add enough water to just cover the vegetables.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Pointers for Perfection & How to Store
For an extra burst of flavor, consider adding a squeeze of lime juice just before serving. This Sweet Potato and Chickpea Curry can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving. For more delicious recipes, check out this Anti Inflammatory Turmeric Chicken Soup.
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Sweet Potato and Chickpea Curry
- Total Time: 30
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Sweet Potato and Chickpea Curry is a warm, comforting plant-based dinner that comes together in under 30 minutes. Featuring tender chunks of sweet potato and protein-packed chickpeas simmered in a rich, creamy coconut milk broth spiced with turmeric and aromatic curry powder, it is naturally vegan and gluten-free. Perfect for meal prep or a cozy weeknight meal served over fluffy rice.
Ingredients
1 tablespoon coconut oil (or olive oil)
1 large yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 large sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons mild yellow curry powder
1 teaspoon ground turmeric
½ teaspoon ground cumin
1 can (13.5 oz) full-fat coconut milk (shake well)
1 cup gluten-free vegetable broth
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
3 cups fresh spinach (or chopped kale)
1 tablespoon fresh lime juice
Salt and black pepper to taste
Fresh cilantro and cooked Basmati rice for serving
Instructions
1. Sauté Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent.
2. Bloom Spices: Stir in the minced garlic, grated ginger, curry powder, turmeric, and cumin. Cook for 1 minute, stirring constantly, until the spices are fragrant. This step deepens the flavor.
3. Simmer Base: Add the cubed sweet potatoes, coconut milk, and vegetable broth. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, or until the sweet potatoes are fork-tender.
4. Add Protein & Greens: Stir in the drained chickpeas and fresh spinach. Simmer gently uncovered for another 3–5 minutes until the chickpeas are heated through, the spinach is wilted, and the sauce has thickened slightly.
5. Finish: Remove from heat. Stir in the fresh lime juice to brighten the flavors. Taste and season generously with salt and pepper.
6. Serve: Ladle the curry over a bed of fluffy Basmati rice. Garnish with fresh chopped cilantro.
Notes
Coconut Milk: Use ‘full-fat’ canned coconut milk for the creamiest texture. ‘Lite’ coconut milk will result in a thinner, soup-like consistency.
Spice Level: This recipe uses mild curry powder. If you like heat, add ½ teaspoon of cayenne pepper or red pepper flakes when adding the spices.
Vegetable Variations: This is a versatile curry; feel free to add cauliflower florets, bell peppers, or green peas.
Storage: This curry tastes even better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired / Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 480
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 9
- Protein: 10
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use a different type of potato?
- While sweet potatoes are recommended for their natural sweetness and texture, you can substitute with regular potatoes if needed. Keep in mind that the flavor profile will change slightly.
- Is this recipe gluten-free?
- Yes, this Sweet Potato and Chickpea Curry is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Can I freeze this curry?
Absolutely! This curry freezes well. Just make sure to store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Dig In & Enjoy!
There you have it—a delicious, nutritious Sweet Potato and Chickpea Curry that’s sure to become a favorite in your household. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is straightforward and rewarding. So, gather your ingredients, follow the steps, and get ready to enjoy a meal that’s as comforting as it is flavorful. For more delicious ideas, follow me on Pinterest.