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30-Minute Sweet Potato and Chickpea Curry – Creamy, Dreamy

Sweet Potato and Chickpea Curry
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A flavorful and hearty sweet potato and chickpea curry that’s easy to make and packed with nutrients. Perfect for a healthy weeknight dinner.

Ingredients

Scale
  • 1 large sweet potato, peeled and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tbsp olive oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, and ginger. Sauté for 3 minutes.
  3. Stir in curry powder, turmeric, and cumin. Cook for 1 minute.
  4. Add sweet potato, chickpeas, diced tomatoes, and coconut milk. Stir well.
  5. Bring to a simmer, cover, and cook for 20 minutes or until sweet potatoes are tender.
  6. Season with salt to taste.
  7. Garnish with fresh cilantro before serving.

Notes

  • Adjust the curry powder for more or less spice.
  • Serve with rice or naan bread.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://bibodo.com/sweet-potato-chickpea-curry-recipe/