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Chickpea and Sweet Potato Coconut Milk Curry

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A delicious and comforting curry packed with nutrients, perfect for vegetarians and meat-eaters alike.

Ingredients

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  • 1 can chickpeas, drained and rinsed
  • 1 large sweet potato, peeled and diced
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger, stirring occasionally until the onion becomes translucent and fragrant, about 4-5 minutes.
  2. Stir in the curry powder and cumin, cooking for another minute until you can truly smell the spices.
  3. Toss in the diced sweet potato and drained chickpeas, then pour in the coconut milk, stirring well.
  4. Bring the mixture to a gentle simmer, cover, and cook for about 15-20 minutes, or until sweet potato is tender. Once cooked, season the curry with salt and pepper to taste.
  5. Serve hot, garnished with fresh cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to a month. Add a splash of water or coconut milk when reheating to loosen the curry.

Nutrition

Find it online: https://lunarecipez.com/chickpea-sweet-potato-coconut-curry/

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