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Sweet Potato and Chickpea Curry

A quick, creamy, and flavorful curry made with sweet potatoes, chickpeas, and coconut milk that the whole family will love!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 2 tablespoons olive oil For sautéing
  • Fresh cilantro for garnish

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the onions and sauté until translucent.
  2. Stir in the garlic and ginger, cooking for another minute.
  3. Add the sweet potatoes, curry powder, cumin, salt, and pepper. Stir to combine.
  4. Pour in the coconut milk and bring to a simmer.
  5. Add the chickpeas and let the curry cook for about 20 minutes, or until the sweet potatoes are tender.
  6. Taste and adjust seasoning if necessary.
  7. Serve hot, garnished with fresh cilantro.

Notes

For a creamier curry, mash a bit of the sweet potato before serving. This curry can be stored in the fridge for 4-5 days or frozen for up to 3 months.