why make this recipe
This curry is warm, simple, and full of flavor. It uses easy ingredients and cooks in one pot. It is healthy, filling, and good for busy nights.
introduction
This recipe is gentle on time and on the wallet. You can make it for a weeknight dinner or for guests. If you like easy one-pan meals, check a different idea like this baked chicken, potatoes and green beans for more simple dinner ideas.
how to make Sweet Potato and Chickpea Curry
Ingredients :
- 2 medium sweet potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 1 can coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Directions :
- In a large pot, heat some oil over medium heat and sauté the onion, garlic, and ginger until soft.
- Add the curry powder and cumin, stirring for 1-2 minutes until fragrant.
- Add the diced sweet potatoes and chickpeas, stirring to coat in the spices.
- Pour in the coconut milk and vegetable broth, and bring to a simmer.
- Cook for 15-20 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper, to taste.
- Serve hot, garnished with fresh cilantro.
For a fast weeknight pairing, try serving over rice or with warmed naan, or compare sides from a simple tray meal like one-pan honey mustard chicken and potatoes.
how to serve Sweet Potato and Chickpea Curry
Serve the curry hot over white or brown rice. You can also serve it with naan or roti. Top with fresh cilantro. Add a squeeze of lime for extra brightness.
how to store Sweet Potato and Chickpea Curry
Let the curry cool to room temperature. Put it in an airtight container. Store in the fridge for up to 4 days. For longer keep, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
tips to make Sweet Potato and Chickpea Curry
- Cut sweet potatoes in similar sizes so they cook evenly.
- Taste and add salt at the end. Coconut milk can change the salt need.
- If you like a thinner sauce, add more vegetable broth.
- For extra heat, add a pinch of chili flakes or chopped chili.
variation (if any)
- Add spinach or kale at the end for more greens.
- Stir in canned tomatoes for a tangy twist.
- Use different beans like white beans instead of chickpeas.
- Add roasted cauliflower for more texture.
FAQs
Q: Can I make this vegan?
A: Yes. This recipe is already vegan if you use vegetable broth.
Q: Can I use fresh coconut milk?
A: Yes. Fresh coconut milk works fine. Use the same amount.
Q: How to make it spicier?
A: Add chopped fresh chili, chili flakes, or extra curry powder to taste.
Q: Can I use other potatoes?
A: You can use regular potatoes, but cooking time may change. Cut them small.
Conclusion
For another coconut-based sweet potato and chickpea idea with spinach, see Sweet Potato, Chickpea and Spinach Coconut Curry.
Sweet Potato and Chickpea Curry
Ingredients
Method
- In a large pot, heat some oil over medium heat and sauté the onion, garlic, and ginger until soft.
- Add the curry powder and cumin, stirring for 1-2 minutes until fragrant.
- Add the diced sweet potatoes and chickpeas, stirring to coat in the spices.
- Pour in the coconut milk and vegetable broth, and bring to a simmer.
- Cook for 15-20 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper, to taste.
- Serve hot, garnished with fresh cilantro.