Creamy Sweet Potato Curry

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, ginger, curry powder, cumin, and coriander, cooking for 1 minute until fragrant.
3. 3 Pour in coconut milk and vegetable broth, stirring to combine.
4. 4 Add sweet potatoes and chickpeas, bringing to a simmer.
5. 5 Cover and cook for 20-25 minutes, until sweet potatoes are tender.
6. 6 Season with salt to taste and garnish with fresh cilantro before serving.

Nutrition

Tips

• For extra creaminess, blend half the curry before serving.
• Add a squeeze of lime juice for a bright finish.
• Serve with warm naan or steamed basmati rice for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave until warmed through.

Serving Suggestions

• Pair with warm naan bread or a side of jasmine rice.
• Top with toasted coconut flakes for added texture.

FAQ