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Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry
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Sweet Potato and Chickpea Curry is a delightful, Indian-inspired dish that combines creamy coconut milk with the sweetness of sweet potatoes and the heartiness of chickpeas. This comforting vegan curry is perfect for weeknight dinners or meal prep, bursting with flavors from aromatic spices like curry powder, turmeric, and cumin. Whether you’re new to cooking or an experienced chef, this recipe offers a warm and satisfying meal that everyone will love. Enjoy it on its own or pair it with rice, naan, or a fresh salad for an elevated dining experience.

Ingredients

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  • 2 large sweet potatoes (peeled and cubed)
  • 1 can (15 oz) chickpeas (drained and rinsed)
  • 1 onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
  2. Add minced garlic and grated ginger; cook for an additional minute.
  3. Stir in curry powder, turmeric, and cumin; toast for about 30 seconds.
  4. Mix in cubed sweet potatoes and chickpeas, ensuring they are well-coated with spices.
  5. Pour in coconut milk and add enough water to cover the vegetables. Bring to a boil then reduce heat to simmer for 15–20 minutes until sweet potatoes are tender.
  6. Season with salt and pepper before serving.
  7. Garnish with fresh cilantro.

Nutrition

Find it online: https://histbee.com/sweet-potato-and-chickpea-curry/