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Chickpea and Sweet Potato Curry

Chickpea and Sweet Potato Curry is a hearty and flavorful vegan dish that can be enjoyed on its own or as part of a larger meal. This curry is made with chickpeas, sweet potatoes, coconut milk, and a mixture of spices that give it a unique and complex flavor. The sweet potatoes add a natural sweetness to the dish, while the chickpeas provide a hearty and protein-packed base. This curry can be served as a side dish or as a main course, and it pairs well with rice, naan, or other grains.

Ingredients (2 Persons)

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 2 cups vegetable broth
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 large sweet potatoes, peeled and diced
  • 1 (14-ounce) can coconut milk
  • 1/2 cup frozen peas
  • Salt and pepper, to taste

Directions

  • Step 1
    Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, curry powder, cumin, coriander, and cayenne pepper and cook for 1 minute, until fragrant.
  • Step 2
    Pour in the vegetable broth and bring to a simmer. Add the chickpeas, sweet potatoes, and coconut milk. Simmer for 15-20 minutes, or until the sweet potatoes are tender.
  • Step 3
    Stir in the frozen peas and season with salt and pepper, to taste. Cook for an additional 5 minutes, until the peas are tender.
  • Step 4
    Serve warm with cooked rice or naan bread.

Comments

Anonymous
,
Absolutely delicious! The chickpea and sweet potato curry is really flavorful and full of robust spices. A great, hearty dish for a night in. Highly recommended!

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