Enjoy the coziness of this Creamy Sweet Potato and Chickpea Curry! Ideal for chilly nights or when you need a bowl of comfort.
Ingredients
– 2 large sweet potatoes, peeled and cubed
– 1 can (400g) chickpeas, drained and rinsed
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1 can (400ml) coconut milk
– 2 tablespoons curry powder
– 1 teaspoon ground turmeric
– 1/2 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh cilantro, for garnishing
– Cooked rice, to serve
Directions
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, sautéing until the onion becomes translucent, about 5 minutes.
2. Stir in the curry powder, turmeric, and cayenne pepper, cooking for another minute until fragrant.
3. Add the sweet potatoes and chickpeas to the pot, stirring to coat them in the spices.
4. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste. Serve the curry over cooked rice and garnish with fresh cilantro.
Recipe Card
Sweet Potato and Chickpea Curry
Ingredients
- – 2 large sweet potatoes peeled and cubed
- – 1 can 400g chickpeas, drained and rinsed
- – 1 large onion finely chopped
- – 2 cloves garlic minced
- – 1 tablespoon ginger grated
- – 1 can 400ml coconut milk
- – 2 tablespoons curry powder
- – 1 teaspoon ground turmeric
- – 1/2 teaspoon cayenne pepper adjust to taste
- – Salt and pepper to taste
- – 2 tablespoons olive oil
- – Fresh cilantro for garnishing
- – Cooked rice to serve
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, sautéing until the onion becomes translucent, about 5 minutes.
- Stir in the curry powder, turmeric, and cayenne pepper, cooking for another minute until fragrant.
- Add the sweet potatoes and chickpeas to the pot, stirring to coat them in the spices.
- Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste. Serve the curry over cooked rice and garnish with fresh cilantro.