Recipe details
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Chickpeas and Sweet Potato Curry
45min
4 servings
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This flavorful and comforting vegan curry combines tender chickpeas and sweet potatoes in a creamy coconut milk-based sauce. The dish is infused with aromatic Indian spices, creating a delightful balance of savory and slightly sweet flavors. Serve this hearty and satisfying curry over steamed rice or with warm naan bread for a complete and nourishing meal.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
14 g
10 g
Allergen Content
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Ingredients
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Steps
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Prepare the vegetables
Finely chop the onion. Mince the garlic cloves. Peel and grate the ginger. Peel and cut the sweet potatoes into 1-inch cubes.
Rinse and drain the chickpeas
Rinse the canned chickpeas under cold running water. Drain the chickpeas and set them aside.
Sauté the onion
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add garlic, ginger, and spices
Add the minced garlic, grated ginger, curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper to the pot. Stir and cook for 1-2 minutes until fragrant.
Add sweet potatoes and broth
Add the cubed sweet potatoes and vegetable broth to the pot. Stir to combine and bring the mixture to a simmer. Cover the pot and cook for 10 minutes or until the sweet potatoes are slightly tender.
Add chickpeas, tomatoes, and coconut milk
Add the drained chickpeas, diced tomatoes, and coconut milk to the pot. Stir to combine all the ingredients.
Simmer the curry
Bring the curry to a simmer, then reduce the heat to low. Simmer the curry, partially covered, for 15-20 minutes or until the sweet potatoes are fully cooked and tender.
Adjust seasoning and serve
Taste the curry and adjust the seasoning if needed. Serve the chickpeas and sweet potato curry hot, garnished with fresh cilantro if desired.
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