Sweet Potato Chickpea Curry

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

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Add garlic, ginger, turmeric, cumin, coriander, and chili powder; cook for 1 minute.
3. 3 Stir in diced tomatoes, chickpeas, sweet potatoes, coconut milk, and vegetable broth.
4. 4 Bring to a simmer and cook until sweet potatoes are tender, about 20-25 minutes.
5. 5 Season with salt to taste.
6. 6 Serve hot, garnished with fresh cilantro.

Nutrition

Tips

• For extra creaminess, blend a portion of the curry with an immersion blender.
• Add spinach or kale in the last 5 minutes for extra greens.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.

Serving Suggestions

• Pair with steamed basmati rice or warm naan bread.
• A squeeze of lime adds a refreshing zing.

FAQ