Chickpea and Sweet Potato Curry
Ingredients
- 2 medium sweet potatoes
- 1 can 15 oz chickpeas, drained and rinsed
- 1 medium onion
- 2 cloves garlic
- 1- inch piece fresh ginger
- 1 can 13.5 oz coconut milk
- 1 can 14.5 oz diced tomatoes
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 tablespoon coconut oil or olive oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
Step 1: Prep the Ingredients
- Peel the sweet potatoes and cut them into ¾-inch cubes.
- Finely chop the onion, garlic, and ginger.
Step 2: Sauté the Spices
- Heat the coconut oil in a large pan or pot over medium heat.
- Add the onion and sauté until translucent.
- Stir in the garlic, ginger, curry powder, turmeric, and cumin.
- Cook for 1 minute to release the flavors of the spices.
Step 3: Add the Liquids
- Pour in the diced tomatoes and mix well.
- Let simmer for 5 minutes.
- Add the coconut milk, stir again, and bring to a gentle boil.
Step 4: Cook the Vegetables
- Add the sweet potato cubes to the pot.
- Cover and simmer on low heat for 15 minutes or until the potatoes are tender.
Step 5: Final Touches
- Stir in the chickpeas and let simmer for an additional 5 minutes to blend the flavors.
- Season with salt and pepper to taste.
Step 6: Serve
- Serve hot, garnished with fresh cilantro.
- Pair with basmati rice or naan bread for a complete and flavorful meal.