Roasted Sweet Potato and Chickpea Curry

Experience the rich and smooth textures of Roasted Sweet Potato and Chickpea Curry. This dish combines the natural sweetness of caramelized sweet potatoes with the robust texture of chickpeas. Aromatic spices and creamy coconut milk sauce envelop each ingredient, creating a satisfying and nourishing vegetarian meal. It’s a great choice for anyone seeking a warm, flavor-packed meal that is both nourishing and comforting.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 15 oz can chickpeas, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp curry powder
• 1 tsp cumin
• 1 tsp paprika
• 1 14 oz can coconut milk
• 2 cups vegetable broth
• 2 cups spinach
• 1/4 cup fresh cilantro, chopped
• 1 Tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potatoes with olive oil in a large bowl. Arrange them in a single layer on a baking sheet and roast for 20 minutes, until tender and slightly caramelized.
3. Heat olive oil over medium heat in a large pot. Sauté onions and garlic until softened, about 3 to 4 minutes.
4. Stir in curry powder, cumin, and paprika, and sauté for an additional minute to release their fragrances.
5. Combine the roasted sweet potatoes, chickpeas, coconut milk, and vegetable broth in the pot. Bring the mixture to a simmer and let it cook for 10 minutes.
6. Add the spinach and stir until wilted.
7. Adjust seasoning with salt.
8. Garnish with fresh cilantro before serving. Serve this hearty curry over rice or with naan bread.

Keywords: Chickpeas, Sweet Potato, Main Course, Indian, Curry

Spice Rack: Curry Powder, Cumin, Paprika

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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